Avg. rating 4 from 16 votes.Recipe Information
# of Servings: 4
Recipe Created By: Laurie
Ingredients
1 lb boneless chicken breasts
2 Tbsp safflower oil
1 pinch sea salt (optional)
1 pinch pepper
1 pinch oregano
1/2 lemon
1 1/2 cups rice (basmati)
1 14 oz can coconut milk
1 1/4 cups water
1 Tbsp honey
Directions
Combine rice, coconut milk, water, honey and a pinch of salt (optional) to a pot and bring to a boil. Reduce heat, and cover for 20 minutes.
Heat oil (safflower works the best) in pan. Place chicken in pan. Sprinkle with sea salt, pepper, and oregano. Squeeze 1/2 of a lemon over chicken. Cook chicken until no longer pink.
Serve chicken on top of rice.
Notes
This is loved by the whole family. My 2 year old is the biggest fan! Add your favorite vegetable for variety.
Substitutions
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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