Seed Oil Free 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
2 ¾ cups water
½ tsp salt

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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3 cloves garlic, minced
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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