NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

0.25 cup Full-fat coconut milk

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried thyme

1 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, carrots, and garlic.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the onion and carrots, sautéing for 5 minutes until softened.

• 5

  Stir in the minced garlic, dried thyme, and dried oregano, cooking for 1 minute until fragrant.

• 6

  Reduce the heat to medium and add the cooked jasmine rice and full-fat coconut milk to the skillet.

• 7

  Stir constantly until the coconut milk has thickened and coated the rice in a creamy sauce.

• 8

  Return the cooked chicken to the pan, season with sea salt and black pepper, and toss until everything is well combined and heated through.