Ingredients
2-4 organic chicken breasts
2 tbsp coconut oil
1 cup brown rice
2-3 carrots (chopped in half moons)
Handful snap peas in pod
Several broccoli pieces
Several Cauliflower pieces
1 lemon (optional)
Preparation
Cook brown rice as package instructs (try cooking with fresh chicken or vegetable broth for a bit more flavour). Steam veggies until slightly soft. Heat coconut oil in a stainless steel, over-safe fry pan on med-high. Pan fry the chicken on one side for about 5-7 min (until cooked about half way through). Flip the chicken and fry for another 5-7 min (until cooked through). If you still have any pesto left from earlier in the week, try spreading a bit on the chicken as you serve. Squeeze some fresh lemon juice on the chicken and veggies for a splash of flavour if you like. *Alternate cooking option - If you have an indoor grill, you could grill the chicken instead on pan frying.
