Served with steamed broccoli or roasted cauliflower, this makes for a satisfying meal! Double the recipe to freeze several grab ‘n go lunches.
Rinse rice and cook 1 cup rice to 2 cups of water. Bring to a boil. Reduce heat and simmer for approx 40 minutes. While rice is cooking saute cubed chicken in coconut oil till done and slightly browned. Remove from pan and place in a bowl to keep warm while you saute the onion and garlic for 4 – 5 minutes. Add spices and stir to coat onion. Add coconut milk, peas and the chicken back to the pan. Adjust spices to taste. Simmer till rice is done allowing chicken to be heated through and flavours to blend. Serve on top of rice and garnish with cilantro. Enjoy!
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.