Brown Basmati Rice - 1 cup
Water - 2 cups
For Chicken Marinade
Small Chicken Breast - 1 (cut into mini cubes)
Fresh Ginger and Garlic Paste - 1 tsp
Diced Onion - 2 tbsp
Diced Tomato - 2 tbsp
Balsamic Vinegar - 1 tbsp
Cayenne Pepper - a few pinches
Juice of one whole lemon
Himalayan Salt to taste
Finely Chopped Kale, Collard and Spinach Stems - 1 cup (nothing goes wasted from these rich greens!)
Chopped Spring Onions - 1/4th cup
Diced Carrots - 1/4th cup
Diced Celery Sticks - 1/4th cup
Minced Garlic - 1 tsp
Cilantro Sprigs - a few (diced finely)
Gluten Free Soy Sauce (optional)
- Cook Brown Basmati Rice per package instructions, fluff and set aside.
- In a steel skillet, cook chicken breast on medium heat until well cooked. It takes anywhere from 15-20 minutes. Just when the chicken is almost cooked add kale, collard and spinach stems. Allow these to cook for a 3-4 minutes. Turn off the heat.
- Preheat oven to 300F. Add rice and the rest of the diced vegetables into the cooked chicken. Sprinkle more salt and pepper if you like. Add gluten free soy sauce if you are using and toss well. Then, transfer the contents into a pyrex glass baking dish with lid and let this bake for 10 minutes.
- Serve this by sprinkling more lime juice on top with any homemade pesto. Here's the recipe for Cilantro-Almond Pesto.