Chicken & Veggie Sizzle Rice


  • a splash of Soy Sauce or Tamari
  • a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
  • 2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
  • 1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
  • 1 tablespoon unrefined Coconut Oil
  • ½ cup chopped shredded Carrots
  • ½ cup shelled Edamame
  • + 9 more ingredients
    • a handful of Kale, finely chopped
    • a few pinches ground Ginger
    • a few pinches Garlic Sea Salt
    • a few pinches minced dried Onion or Onion Powder
    • a few teaspoons Thai Red Curry Paste (to taste)
    • garnish with some sautéed Carrots
    • chopped Peanuts
    • chopped Green Onion
    • unsweetened Coconut Flake

1. Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chic...

View full recipe at SpringPad


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