This chicken and rice recipe has become a staple in my house since the celiac and Crohn’s diagnoses. My kids ask for it regularly and it can be made in about thirty minutes. It has minimal ingredients so I’m more than likely to have everything on hand most of the time. I tend to keep my recipes simple, but flavorful enough that everyone in the house is happy.
Quality ingredients are really important and offer the most nutrients. I try to buy as much grass-fed, organic, and pasture products as I can. Start incorporating these into your meals as your budget allows.
Chicken & Rice Bowl
Ingredients:
4 pats of butter (I use Kirkland Grass-Fed)
1/8 cup avocado oil
4 chicken breasts tenderized evenly (organic or pasture if possible)
1 tsp each (garlic powder, onion powder, salt, pepper, paprika)
1 ½ cups uncooked white rice
Instructions:
*Soak the rice in a bowl of water and set aside for about 10 minutes. Drain and place into the rice cooker. Add 3 cups of fresh water and cook according to your rice cooker.
*Tenderize the chicken breasts so they are the same thickness.
*In a large skillet, heat butter and oil on medium heat.
*Add chicken breasts to the skillet and season.
*Flip breasts periodically until the center is white.
*Add more seasonings if necessary.
*Remove breasts and rest on a cutting board. Cut into strips.
*Scoop rice into individual bowls and top with chicken.
*Optional: add salt, pepper, butter and GF soy sauce to the rice.
You can store the chicken and rice in individual glass containers and have it for lunch the next day. I only keep leftover rice in the refrigerator for a day or so. The chicken offers high-quality, lean protein that is essential for muscle repair, growth, and overall body function. The ingredients in this recipe are affordable and accessible. You can customize and create your own variation by adding vegetables, herbs, and spices. Good luck and let me know how it goes!
