Tasty Chicken and Rice with Flavor!

Looking for a way to fix some healthy protein? The biggest struggle with lean chicken is keeping it moist and flavorful to the plate, a little care (and some foil) can help that!

The chicken:
Lean, boneless skinless breasts are the hardest. If you go with the skin on through cooking it helps keep moisture in, just remove before serving to take away the extra fat. A couple solid wacks with a meat tenderizer mallet won't hurt, but not entirely needed.
In a large tupperware, mix 2 parts parsley, 1 part sage, 2 parts rosemary and 1 part thyme. Mix together in enough light olive oil to take beyond a paste. Add lemon juice to nearly cover the chicken when added. (For a slightly different flavor, replace about half the lemon juice with orange juice!)
If you have a grill, you can grill these wrapped in heavy duty foil. I do not have a grill, so I stick with an oven heated to 375. Take the chicken to a safe 160 degrees, I open the foil in the last 5 min to allow the chicken to brown a little.

The rice:
Rice is boring. But, it's got possibilities! Here's just one way to add a little extra to your grain.
Heat a small pot or skillet on high, add your rice and about a quarter cup pine nuts. Keep it moving as though saute-ing, be cautious of burning, you just want them to get a nice nutty brown. Instead of water, add the appropriate amount of boiling hot light/low sodium chicken broth to the pot and cover to cook the rice.

I like to serve these elements with broccoli or another green veggie of choice to make a complete meal. And of course a glass of a favorite white wine never hurts either!

Just a couple options to keep flavor on the table while trying to eat healthy, hope you enjoy!