Chicken & Veggie Sizzle Rice

Chicken & Veggie Sizzle Rice

  • Prepare: 20M
  • Cook: 10M
  • Total: 30M
Chicken & Veggie Sizzle Rice

Chicken & Veggie Sizzle Rice

Ingredients

  • Produce

    • 1/2 cup Carrots
    • 1/2 cup Edamame
    • 1 Garnish with some sauteed carrots
    • 3 pinches Ginger, ground
    • 1 Green onion
    • 1 handful Kale
    • 3 pinches Onion or onion powder, dried
    • 1 Peanuts
  • Canned Goods

    • 1/4 cup Coconut milk, light unsweetened
    • 3 tsp Thai red curry paste
  • Condiments

    • 1 splash Soy sauce or tamari
  • Pasta & Grains

    • 1 cup Brown rice, cooked
  • Baking & Spices

    • 3 pinches Garlic sea salt
  • Oils & Vinegars

    • 1 tbsp Coconut oil, unrefined
  • Nuts & Seeds

    • 1 Coconut flake, unsweetened
  • Other

    • 2 Grilled, baked or pan seared organic chicken breasts, chop into bite sized pieces
  • Time
  • Prepare: 20M
  • Cook: 10M
  • Total: 30M

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Ingredients

  • 2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
  • 1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
  • 1 tablespoon unrefined Coconut Oil
  • 1/2 cup chopped shredded Carrots
  • 1/2 cup shelled Edamame
  • a handful of Kale, finely chopped
  • a few pinches ground Ginger
  • a few pinches Garlic Sea Salt
  • a few pinches minced dried Onion or Onion Powder
  • a few teaspoons Thai Red Curry Paste (to taste)
  • 1/4 cup light unsweetened Coconut Milk
  • a splash of Soy Sauce or Tamari
  • a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
  • garnish with some sautéed Carrots
  • chopped Peanuts
  • chopped Green Onion
  • unsweetened Coconut Flake

Directions

  • Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chicken. Heat everything in the pan for another 3-4 minutes until sizzling hot. If you want a touch of sweetness add the stevia or honey last, to taste.
  • Serve at any temperature. This also makes a great rice salad and is perfect for your lunch box
  • Serves: 4 servings
  • Prepare: PT20M
  • Cook Time: PT10M
  • TotalTime:
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Chicken & Veggie Sizzle Rice

  • Produce

    • 1/2 cup Carrots
    • 1/2 cup Edamame
    • 1 Garnish with some sauteed carrots
    • 3 pinches Ginger, ground
    • 1 Green onion
    • 1 handful Kale
    • 3 pinches Onion or onion powder, dried
    • 1 Peanuts
  • Canned Goods

    • 1/4 cup Coconut milk, light unsweetened
    • 3 tsp Thai red curry paste
  • Condiments

    • 1 splash Soy sauce or tamari
  • Pasta & Grains

    • 1 cup Brown rice, cooked
  • Baking & Spices

    • 3 pinches Garlic sea salt
  • Oils & Vinegars

    • 1 tbsp Coconut oil, unrefined
  • Nuts & Seeds

    • 1 Coconut flake, unsweetened
  • Other

    • 2 Grilled, baked or pan seared organic chicken breasts, chop into bite sized pieces

The first person this recipe

marlameridith.com

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Found on marlameridith.com