Rice Bowl with Chicken, Edamame Beans, and Pine Nuts

I love rice and veggies. I also absolutely love lemon and use it every day. This delicious dish has a lemon twist to it. You can serve for dinner and take the leftovers for lunch the next day.

Ingredients

• 2 chicken breasts, chopped
• 1 1/3 cups cooked rice (keep warm)
• 1 16 oz pack of frozen edamame (soy beans)
• 1 cup grape tomatoes, halved
• 1/2 cup torn fresh basil (or 1 1/2 tsp dry basil)
• 1/4 cup pine nuts, toasted
• 2 tsp grated lemon rind
• 3 tbsp fresh lemon juice
• 1 tsp salt
• ground black pepper
• olive oil
• 2 cups chopped zucchini

Fry the chicken in a little bit of olive oil until tender. Sprinkle with black pepper and salt. When done, set aside and keep warm. Use a different skillet and saute zucchini until tender. Microwave the soy beans. If shelled, peel them and add lemon juice and lemon rind. If you like your food even more lemony, go crazy on the lemon and add more!

In a large saute pan warm up a little bit of olive oil and combine the chicken, rice, edamame/lemon mixture, tomatoes, basil, pine nuts, zucchini, blank pepper, and salt. Saute the mixture on medium for 7-10 minutes.

Serve with Parmesan cheese! Bon Appetit.

The recipe is adapted from http://www.myrecipes.com/recipe/summer-veggie-rice-bowl-50400000122094/ The original recipe is served cool, like a rice salad, without chicken.