Recipe Source - Chef Mitch Maier
Prep Time - 15 Minutes
Cook Time - 15 Minutes
Total Time - 30 Minutes
2 or 3 uncooked boneless, skinless chicken breasts: sliced and cut into small chunks
1 bell pepper: chopped
1 onion: chopped
1/4 cup extra virgin olive oil
2 tsp. Chef Mitch Maier Black Garlic Sauce & Marinade
6 oz. wild rice: prepared according to directions. Drain most of the water off.
1 15 oz.can black beans: drained and rinsed
1/2 cup Parmesan cheese
1/2 cup chopped walnuts
Slice uncooked chicken breasts into 4 or 5 strips and cut each strip into 4 or 5 cubes. Set aside.
Cook wild rice according to directions. Set aside.
Chop bell pepper and onion into small pieces. Set aside.
Pour 1/4 cup extra virgin olive oil into a large nonstick skillet. Turn to high heat.
Add uncooked chicken chunks, chopped onions and bell peppers and saute, stirring frequently, on high heat for 5 minutes.
Turn heat to medium and saute an additional 4 or 5 minutes, stirring frequently until chicken is cooked through and bell peppers and onions are soft.
Add prepared wild rice and drained/rinsed beans to chicken, Black Garlic Sauce & Marinade, bell pepper, onion mixture in skillet. Cook 3 or 4 minutes on medium heat, stirring constantly until heated through.
Remove skillet from heat and place mixture on individual serving plates. Top with Parmesan cheese and chopped walnuts. Serve immediately.
To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com