Ingredients:

• 6 Chicken Tenderloins – cut into bite size pieces
• 3 tablespoons Avocado Oil
• 2 fresh, medium sized Tomatoes – quartered
• 1 tablespoon Butter
• 1 tablespoon Soy Sauce
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Tyme
• 1 pinch Red Pepper Flakes
• 1 cup long grain white rice – rinsed
• 1 Bouillon Cube
• 1/4 cup water + 2 cups water – divided
• 1 tablespoon Black Olives – finely chopped
• 1/4 cup chopped Sun-Dried Tomatoes – in oil (save oil)
• 1 tablespoon oil from the jar of Sun-Dried Tomatoes
• Salt and Black Pepper – to taste

Directions for Chicken:

• Add the thyme, Red Pepper flakes, garlic powder, paprika, and the tomato jar oil to a bowl and mix well.
• Using your hands, rub the spices all over the chicken until it’s completely coated.
• Heat Avocado Oil and Butter in a 3.5 quart sauté pan over medium-high heat.
• Add chicken to the pan and cook until cooked through and golden brown, approximately 5-6 minutes.
• Add the Fresh Tomatoes, Black Olives, Sun-dried Tomatoes and 1/4 cup water, Cover and allow to simmer while Rice is being prepared.
  • Directions for Rice:
  • In a saucepan, add the Soy Sauce, Bouillon Cube, 2 cups Water, and Rice — bring to a boil, cover and reduce heat to simmer.
  • Allow to simmer until liquid is fully absorbed (about 15-20 minutes).

Serve over Rice as Shown Below:

---

For a full list of my recipes, click on the menu bar ( ☰ ) found on the upper left of this page.