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Author Notes: Mushroom Chicken Rice, moist buttered chicken on top of all-natural yellow rice. —veggiebalance
- 3 large chicken breasts, skinless
- 8 ounces white mushrooms, sliced
- 4 tablespoons grass-fed butter
- 1 large pinch of sea salt
- 5 cups white rice, cooked
- 1 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon sea salt
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- Preheat oven to 350° F Prepare baking sheet by placing large piece of aluminum foil.
- Place chicken on the foil, add mushrooms. Place at least 1 TBS of butter on each chicken breast and season with salt. Fold aluminum foil so that the chicken is fully covered.
- Cook for 25-30 minutes. Or until center is no longer pink, or the center reaches 165° F
- Take the juices from the chicken and pour them into the rice. Add the onion powder, garlic powder, sea salt, turmeric and cumin and stir until fully combined. Add a extra TBS of butter if desired.
- Chop the chicken into cubes, add the cubed chicken and mushroom to rice mix. Serve warm. Makes great leftovers.
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