NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry jasmine rice

1 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

1 tsp fresh lime juice

0.25 tsp ground allspice

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup sliced bell peppers

1 tbsp chopped green onion

PREPARATION

• 1

  In a small bowl, whisk together the allspice, thyme, garlic powder, onion powder, cayenne, sea salt, and black pepper.

• 2

  Rub the spice blend evenly over both sides of the chicken breast to coat thoroughly.

• 3

  In a small saucepan, combine the dry jasmine rice, coconut milk, and 0.5 cups of water; bring to a boil, then reduce heat and simmer covered for 15 minutes until liquid is absorbed.

• 4

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until the internal temperature reaches 165 degrees.

• 5

  Add the sliced bell peppers to the skillet during the last 4 minutes of chicken cooking time, sautéing until they are tender-crisp.

• 6

  Slice the chicken into strips and serve over the fluffy coconut rice, finishing with a drizzle of fresh lime juice and a sprinkle of chopped green onions.