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

Found on marlameridith.com

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