Southwest Chicken & Brown Rice
Ingredients:
1 lb chicken breasts, trimmed into portions
1 jar of organic salsa- I use Primo & Mary's Black Bean & Corn Salsa Medium
3 garlic cloves, crushed
1 teaspoon sea salt or pink Himalayan salt
1 teaspoon black pepper
2-3 cups brown rice
1 cup shredded cheddar
Directions:
Pan cook thin and trimmed chicken breasts in 1 tbs olive oil or coconut oil. Season with salt and pepper and minced garlic. Toward the end of the cook cycle, pour salsa over each breast, sprinkle with shredded cheddar. Cover till salsa is warmed and cheese is melted. Serve over brown rice.
Containers: 1 red (chicken) and 1/2 purple per serving (salsa), 1 yellow (rice), 1 blue (cheese)
1 lb chicken breasts, trimmed into portions
1 jar of organic salsa- I use Primo & Mary's Black Bean & Corn Salsa Medium
3 garlic cloves, crushed
1 teaspoon sea salt or pink Himalayan salt
1 teaspoon black pepper
2-3 cups brown rice
1 cup shredded cheddar
Directions:
Pan cook thin and trimmed chicken breasts in 1 tbs olive oil or coconut oil. Season with salt and pepper and minced garlic. Toward the end of the cook cycle, pour salsa over each breast, sprinkle with shredded cheddar. Cover till salsa is warmed and cheese is melted. Serve over brown rice.
Containers: 1 red (chicken) and 1/2 purple per serving (salsa), 1 yellow (rice), 1 blue (cheese)
