Chicken and Rice with Apples

Makes 8 servings

The apples give this recipe a kick of natural sweetness as well as fiber. You can make the rice ahead of time—it will keep in the fridge for 5 days, as will the finished recipe. This dish should be served at room temperature or warm, but never hot. You can freeze the leftovers for up to 3 months in an airtight container.

1 tablespoon olive oil
1/4 teaspoon kosher salt
2 cups chopped carrots
1/2 cup chopped tomatoes (fresh or canned all-natural)
1 cup chopped green beans
2 apples, cored and chopped
1 cup corn (fresh or canned)
8 cups cooked chicken cut into strips, cubed, or shredded (I boil my chicken for this recipe)
6 cups cooked brown rice
1/2 cup rolled oats
4 tablespoons plain wheat germ
1/4 cup chopped fresh parsley, or 1 1/3 tablespoons parsley flakes
1/4 cup dried apples

1. In a large saute pan, heat the olive oil over medium-high heat. Add the salt, carrots, tomatoes, green beans,
    chopped apples, and corn, and saute in the oil for 5 minutes.

2. Reduce the heat and simmer for another 2 to 3 minutes; then remove from heat and let cool. You should have
    liquid in the pan from the tomatoes. If there is no liquid in the pan, add a couple of tablespoons of chicken
    broth or water.

3. In a large mixing bowl, combine the chicken, rice, oats, wheat germ, parsley, and dried apples with the
    sauteed vegetables and fruit. Serve.