Before I got started, I set up my garbage station. I got the idea from Rachael Ray, who always has a garbage bowl on her counter when she cooks. All trash goes into the bowl, saving trips to the trash can. I modified it by lining the bowl with a plastic grocery bag for easy clean-up. When meal prep is done, just pull up the handles on the bag and throw the whole thing away!
Now on to dinner. First, I diced onion, carrots, and celery.
I sprinkled them with salt, then sautéed the veggies over medium heat in some olive oil, until soft.
Meanwhile, I started some Jasmine rice. (I only made Jasmine rice because I was out of Uncle Ben's 5-minute rice.)
Once the onion, carrot and celery were soft (about 5 minutes), I added some chicken breast cut into bite-size pieces, and sprinkled with salt.
I turned the heat up to medium-high, and sautéed the chicken until no longer pink. It was't quite cooked all the way through. I sprinkled a heaping tablespoon of flour over the chicken and veggies, then stirred it in and cooked for a couple of minutes.
I added a cup of chicken broth. (Actually I added a teaspoon of chicken base dissolved in a cup of hot water since I didn't have chicken broth). I also added some chopped fresh herbs: parsley, basil, thyme, oregano and basil. I grow all but the parsley in pots on my deck.
I stirred it well, covered it, and turned the heat to low. I let it simmer a few minutes until the chicken was cooked through, and the sauce had thickened.
While the rice and chicken cooked, I cut up some plums. I added blueberries and had a great fruit salad. (I tend to be a purist about fruit. I generally prefer it uncooked, and without sauce or dressing.)
Once the rice was finished, I fluffed it with a fork. I added a little parsley for color. And because I had chopped too much for the chicken dish. I hate wasted effort!
To serve, I put the rice in a shallow pasta bowl and spooned the chicken mixture over the top.