Rosemary Roasted Chicken + Coconut Brown Rice
This has been my go to easy peasy recipe lately. I've made few variations of it but thought I'd share/record it so that when I've spaced it in six months I can duplicate.
Coconut Rice (the base)
1 bag of frozen whole grain rice from Trader Joe's
1/3 cup coconut cream (no sugar added/dairy free) from Trader Joes
2 Tablespoons Apple Cider Vinegar
4 Tablespoons Avocado Oil
S&P to taste
Let this cook for ten minutes in a covered pan. I use a skillet, like this one. I let the heat get pretty hot for about one/two minutes and turn down to med-low for the last 8 minutes.
You can add anything to this rice and I promise it will taste so creamy and yum while remaining relatively healthy. I need my whole grain carbs right now and these make me feel full and like I'm not missing out on the tasty food that I love.
Rice Mixture Options:
Rosemary Roasted Chicken
I buy and love Trader Joe's Free Range/Organic chicken breasts/whole chickens when I buy them. This recipe calls for the breasts... :)
2 Chicken Breasts, cleaned
2 Sprigs fresh Rosemary
Drizzle Avocado Oil
2 Tablespoons White Vinegar
Red Pepper Chili Flakes
S&P to taste
Place on cooking sheet, drizzle your AO on top of your chicken as well as vinegar, S&P to taste. Turn breasts over, repeat and add Red Pepper Flakes + your sprigs of Rosemary. Cook on 275 for 35 Minutes.
Chop up and add to rice mixture.
Let me know if you love it!!
Note: I often make extra chicken and then I have it on hand, prepared ready to add to other things like soup, rice, salad etc. This helps keep meals fast later on in the week with a healthy and fresh protein option.