Honey Chicken with Coconut Brown Rice

This is one the meals that my family will always eat.  It is a “go to” that is easy and ingredients are almost always on hand.  My kids and husband are guaranteed to eat it and it’s healthy!

Honey chicken and coconut brown rice

(Recipe by Ashlee at Making Health Tangible)

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Coconut Brown Rice

Replace water with coconut milk and cook according to package instructions

Start this first because it takes longest to cook.  I have started the rice too late in the past and then we are all sitting around waiting for the rice to finish so we can eat!  I always make rice in the rice cooker because I can’t seem to ever cook it perfect otherwise. You can use a pan, or pop the rice and coconut milk into rice cooker with plenty of time to cook.  My rice cooker usually takes around 40 minutes for brown rice.

The coconut milk gives flavor to brown rice that is sweet and so yum!  This rice is good with teriyaki chicken or anything that serves well with a sweet rice

Honey Chicken

2 chicken breasts

1 tsp coconut oil

1 tsp garlic salt

1 tsp chili powder

½ tsp onion powder

½ cup honey

1 tbsp apple cider vinegar

Wash, pat dry, and trim visible fat from chicken breasts

Melt coconut oil in microwave (5-10 sec) and rub on chicken breasts to coat

Combine spices and rub onto chicken breasts to coat

Grill up (I use a George Foreman grill or outdoor grill) to cook throughout (4-6 min each side)

Melt honey in microwave (10 sec or so) and add apple cider vinegar to melted honey and mix.

Brush some of the honey/apple cider mixture onto each side of chicken while grilling

Once chicken is cooked throughout, dice up, place on bed of rice, and drizzle honey mixture over top

Serve!

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Healthier Chicken Fried Rice

Healthy Chicken Fried Rice

Some may say that I am breaking some unspoken rule that fried rice should always be made with white rice and that it should be “unhealthy”… but one of my favorite things to do is make healthier versions of food…  so here it is!  This version is healthier, and still absolutely delicious!

 

Healthier Chicken Fried Rice

2 cups brown rice

4 cups water

Use rice cooker or follow directions on package to make rice.  I like to cook the rice ahead of time because when making fried rice, it is actually better to work with cold rice since it is less sticky.  So make your rice even a day or 2 ahead of time or in the morning, and pop in the fridge to cool.

 

Place 2 tbsp coconut oil in a large heated pan (use a BIG pan here because you will be adding a lot in it) then add the following over medium heat:

¼ thinly sliced red onion

½ head thinly sliced cabbage

1 cup shredded/diced carrots

½ tbsp minced garlic

Sauté until cabbage, carrots, and onion are softened (about 10 minutes)

 

Whisk up 3 eggs in a bowl.

Spray a separate fry pan with coconut oil or cooking oil of your choice and cook eggs just like you would for scrambled eggs.  Scramble up those eggs without any seasoning.  Once they are cooked throughout, let cool for a minute and use your spatula to cut into smaller bite size pieces

 

Once cabbage, carrots, and onion are softened, add to pan:

Cooked scrambled eggs

1 chicken breast grilled and diced

Cooked (cooled) rice

Mix thoroughly heating the rice.

 

Put the following seasonings in a separate bowl and mix together.  Sprinkle over mixture while stirring until mixed throughout.

½ tbsp dried minced onion

½ tsp garlic powder

¾ tsp pepper

¼ tsp celery salt

 

Then add 4 tbsp soy sauce and mix throughout.

Once rice is heated up and seasoning is thoroughly mixed, serve!

 

Option: You can eliminate the chicken and use this as a side. We love it so much, it is a whole meal for us.

This is also a really good cold dish!  Another easy good healthy lunch option.

 

 Chicken Fried Rice

 

 

 

 

 

 

Healthier Chicken Fried Rice

Recipe by: Ashlee at Making Health Tangible

 

2 cups brown rice

4 cups water to cook rice

2 tbsp coconut oil

¼ thinly sliced red onion

½ head thinly sliced cabbage

1 cup shredded/diced carrots

½ tbsp minced garlic

Cooking spray or a little more coconut oil

3 eggs

1 chicken breast grilled and diced

 

Seasonings:

½ tbsp dried minced onion

½ tsp garlic powder

¾ tsp pepper

¼ tsp celery salt

4 tbsp soy sauce

 

Use rice cooker or follow directions on package to make rice.  I like to cook the rice ahead of time because when making fried rice, it is actually better to work with cold rice — it is less sticky.  So make your rice even a day or 2 ahead of time or in the morning, and pop in the fridge to cool.

Put coconut oil in a large heated pan (use a BIG pan here because you will be adding a lot in it) then add the red onion, cabbage, carrots, and garlic over medium heat.  Sauté until cabbage, carrots, and onion are softened (about 10 minutes)

Whisk up 3 eggs in a bowl.  Spray a separate fry pan with coconut oil or cooking oil of your choice and pour whisked eggs into heated pan.  Scramble up those eggs.  Once they are cooked throughout, use spatula to cut into smaller bite size pieces.

Once cabbage, carrots, and onion are softened, add cooked chicken, cooked rice, and cooked scrambled eggs to pan. Mix thoroughly heating the rice.

Mix the seasonings in a separate bowl and sprinkle over mixture while stirring until mixed throughout.

Then add soy sauce mixing throughout.

Once rice is heated up and seasoning is thoroughly mixed, serve!