500g Sliced Chicken Breast (Fat removed)
1 Pack Express Uncle Bens Brown Rice
1 Chopped Onion
1 Sliced Garlic Clove
1 Tbsp Coconut Oil
40g Prepared Kale
2 Kallo Organic Beef Stock Cubes
1/8 Cup Boiling Water
First thing you need to do is your chicken marinade. Grab your stock cubes and add them to a glass with boiling water, mixing it up so it dissolves completely. Combine this and your chicken in a bowl and leave in the fridge for a couple of hours. The more hours the more flavour it will have, but if you are impatient, wait minimum of an hour.
Cook on your George Foreman grill or on a non stick pan, on medium heat, until golden and crispy on the outside.
While your chicken is cooking, in another pan, heat your coconut oil up and add the Kale, sliced garlic and chopped onion, let is begin to sizzle, moving around so that it is cooked throughout. Once you are happy with the status of your Kale/onion mix (depending if you like it more cooked or not) then add the rice and let it all sizzle together, stirring constantly so that it cooks evenly.
Then, once done, spoon onto a plate, add your grilled chicken and done!
Fancy plates and cutlery optional 😛
Makes 2 Servings.
Free from: Wheat | Gluten | Grain | Sugar | Soy | Dairy
Don’t forget to tag @themusclebakery on the social media realms!