Author Notes
Mushroom Chicken Rice, moist buttered chicken on top of all-natural yellow rice. —veggiebalance
Ingredients
- Mushroom Chicken
-
3
large chicken breasts, skinless
-
8 ounces
white mushrooms, sliced
-
4 tablespoons
grass-fed butter
-
1
large pinch of sea salt
- Yellow Rice
-
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
Directions
-
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.
See what other Food52ers are saying.