K9 Chicken and Rice


  • 4 c Brown Rice
  • 24 Chicken Breasts
  • 4 c Celery, diced
  • 4 c Carrots, diced
  • 4 c Sweet Potatoes, diced
  • 4 T Extra Virgin Olive Oil
  • ¼ c Parsley, chopped


Cook brown rice in 8 cups water; set aside. Grill chicken breasts; set aside to rest. Sauté vegetables with oil until soft, and add parsley. Sauté for a few more minutes, and then let cool.

Add cooked rice to the vegetable mixture, and combine well. Slice breasts, portioning 1 breast per serving. Place 6 ounces of rice mixture in bowl, and fan out chicken over the top. Makes 24 servings.

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