NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup canned kidney beans

2 tbsp full-fat coconut milk

1 tsp avocado oil

1 tbsp tamari

1 tbsp lime juice

1 tsp dried thyme

0.5 tsp ground allspice

0.25 tsp cinnamon

1 clove garlic

1 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together tamari, lime juice, dried thyme, allspice, cinnamon, minced garlic, grated ginger, chopped green onion, sea salt, and black pepper.

• 2

  Place the chicken breast in a shallow dish, coat with the marinade, and refrigerate for at least 15 minutes to infuse flavors.

• 3

  In a small saucepan over low heat, combine the cooked rice, kidney beans, and coconut milk, stirring until the liquid is absorbed and the rice is creamy.

• 4

  Heat avocado oil in a skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 6-8 minutes per side until the exterior is charred and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the heat, let it rest for 3 minutes, then slice and serve over the warm coconut rice and peas.