Goat Cheese Chicken

I adapted this from Real Simple Magazine (Can you tell I like their stuff?) It was really fast to make and very flavorful. They used orzo but I used rice instead for the obvious reason. I also made it with my broccoli 

• Ingredients:

• 1 cup rice
• 1/3 cup plus 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 1/4 teaspoon crushed red pepper
• 2 ounces goat cheese, crumbled (1⁄2 cup)
• 4 6-ounce boneless, skinless chicken breasts, split horizontally
• salt and black pepper

• 
  
• Cook the rice. Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the rice and goat cheese vinaigrette.