Grilled Soy Ginger Chicken with Java Rice and quick pickled cucumber

Between all the gardening and fixing the hole in the back of the truck, dinner needed to be quick and easy. It is the reality for most of us, right? Same story, look in the fridge then the freezer then the pantry then decide to just eat out. Either that or you got stuck in traffic and just ran out of time to make dinner so you drive up to the window. We neglect to realize that with a little bit of planning ahead, we would be able to eat a little healthier and/or save a lot of money. Last night, I found these chicken tenders in the freezer so I tossed in some left over dressing from the Scallop and Quinoa Salad. Turned out something simple, yet quite a tasty dinner. Best part was the whole meal for 3 and a half cost about 10 bucks.  It can't always be sexy Instagram/Facebook worthy meals, but at the end of the day, you please the most important audience there is. The Family. 

Grilled Soy Ginger Chicken with Java Rice and quick pickled cucumber

Grilled Soy Ginger Chicken with Java rice and quick pickled cucumber

8 chicken tenders or 2 large chicken breasts cut in to strips marinated in Ginger-Soy Dressing for at least 2 hours but best overnight. 

Java Rice

3 cups cold rice

1 tsp annato powder

1/2 tsp paprika

1/2 yellow onion small diced

3 garlic cloves minced

1/2 red bell pepper small diced

4 strips of bacon

2 tbsp soy sauce

brown the bacon then drain most of the oil. sweat the onions, garlic and bell peppers for a minute until fragrant then add the paprika and annato powder. saute for about 30 seconds then add the cold rice and stir briskly to break up the rice. add the bacon and soy sauce and stir until incorporated. keep warm

Quick Pickled Cucumber

2 cucumbers seeded and shredded

1 red onion sliced thin

1/2 cup white vinegar

1 1/2 tbsp brown sugar

salt and pepper to taste

dissolve the sugar in the vinegar then combine all the other ingredients and keep in the ref for at least 30 minutes.