Italian Pan-Seared Chicken Thighs

In a small saucepan, bring 2 cups of water and a pinch of salt to a boil. Add 1 cup of raw white rice, cover with a tight lid, reduce heat to low, and simmer for 15 minutes until tender.

While the rice cooks, pat dry 3 lb of raw boneless skinless chicken thighs with paper towels. Season both sides of the chicken evenly with 1.5 tsp of garlic salt and 1/2 tsp of black pepper.

Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs in a single layer and sear for 5 to 6 minutes per side, until they are golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet.

Measure out exactly 1.5 lb of the cooked chicken thighs, let them cool slightly, place them in an airtight container, and refrigerate to reserve for Day 5's Quesadillas. Keep the remaining 1.5 lb of chicken warm.

Reduce the skillet heat to medium. Add 1 pint of raw cherry tomatoes (sliced in half) and 12 oz of frozen green beans directly to the remaining pan juices. Sauté for 3 to 4 minutes, stirring occasionally, until the tomatoes soften and the green beans are hot.

Pour 3 tbsp of balsamic vinegar over the vegetables, scraping up any delicious browned chicken bits from the bottom of the pan. Cook for 1 minute until the glaze reduces slightly, then stir in 1/4 cup of chopped fresh basil.

Divide the cooked white rice among plates, top with the warm pan-seared chicken thighs, and serve alongside the balsamic green beans and cherry tomatoes.