Low FODMAP Coconut-Chicken Rice Bowl

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the rice

1 ½ cups jasmine rice
RiceSelect White Jasmati Jasmine Rice In Jar - 32 Oz Mahatma Jasmine Thai Long Grain Rice In Bag - 2 Lb Mahatma Jasmine Thai Fragrant Long Grain Rice In Bag - 5 Lb Goya Rice Thai Jasmine - 5 Lb Dynasty Rice Jasmine - 5 Lb
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2 ¾ cups water
½ tsp salt

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tbsp coconut oil
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, peeled and grated
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
1 tbsp apple cider vinegar
1 tbsp coconut aminos
½ tsp salt

For the bowl

2 cups kale, stems removed, thinly sliced
2 medium carrots, peeled and shredded
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh basil, torn (optional)

Instructions

1
Combine the jasmine rice, water, and ½ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
Pat the chicken breasts dry and slice each one crosswise into ½-inch-thick medallions. Season lightly with the ½ tsp salt.

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