A freezer staple that I keep is organic chicken tenders. The reason: it is easy to thaw in water (I don't use a microwave) and cooks quickly. I was determined to have dinner done by 6pm. I took out some chicken tenders because I forgot to defrost. While that was going on I made some gluten free rice (I use Lundbergs) and used a chicken broth instead of water. After about 15 minutes, my chicken was defrosted and ready to fry. I took my iron skillet and added olive oil and put at medium high heat. Once the pan was hot, I tossed in my chicken and cooked for about 3 minutes...enough that I saw white about halfway up the meat. I turned over the meat and added salt and pepper with a little garlic powder. I then took frozen asparagus and put it on top of the chicken. Reduce heat to about medium. While this is cooking the water from the asparagus keeps the chicken from drying out. After it is all heated...put rice in a bowl and add the mixture on top. This takes less than 30 minutes!
