Ginger Chicken Served with Black Beans and Rice
Ingredients
- 1 cup prepared green tea
- 1 cup raw honey
- ¼ cup roughly chopped garlic (8-12 cloves)
- ¼ cup peeled and grated ginger
- 1 pound chicken tenderloins
- 1 teaspoon olive oil
- 1 onion, minced
- 1 red pepper, diced
- ¾ cup instant brown rice, uncooked
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- ½ teaspoon cayenne pepper
- 1½ cups vegetable broth
- 2, 15-ounce cans black beans, drained
Directions
- Preheat oven to 425°F.
- Simmer green tea, honey, ginger, and garlic in a saucepan over low heat for 10 minutes, stirring occasionally.
- Place the tenderloins in a medium bowl and pour in the sauce.
- Stir to coat the chicken.
- Arrange the coated tenderloins in a 13x9 baking dish.
- Pour any additional sauce over the chicken.
- Bake for 20 minutes.
- While chicken is baking, prepare black beans and brown rice.
- Sauté olive oil, minced onion and diced red pepper in a saucepan for 4 minutes over medium heat.
- Add brown rice.
- Sauté for 2 minutes.
- Add ground cumin, curry powder, cayenne pepper, and vegetable broth.
- Bring to a boil.
- Cover and simmer on low heat for 5 minutes.
- Stir in black beans.
- Serve...and enjoy.
