Mushroom Chicken Rice

By veggiebalance
July 12, 2015
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Author Notes: Mushroom Chicken Rice, moist buttered chicken on top of all-natural yellow rice.veggiebalance

Serves: 7-8

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
  1. Preheat oven to 350° F Prepare baking sheet by placing large piece of aluminum foil.
  2. 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.
  3. Cook for 25-30 minutes. Or until center is no longer pink, or the center reaches 165° F
  4. 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.
  5. Chop the chicken into cubes, add the cubed chicken and mushroom to rice mix. Serve warm. Makes great leftovers.

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