Makes 2 Servings
Macros: 381 Cal, Fat 11g, Carbs 41g, Fibre 3g, Protein 31g
1/2 cup Brown Basmati Rice (uncooked)
1 1/2 tbsps Cumin Seed
1 1/2 tsps Fennel Seed
1/2 tsp Sea Salt
1 Zucchini (large, chopped)
2 1/4 tsps Coconut Oil (melted, divided)
227 grams Chicken Breast (skinless, boneless, cut into one-inch cubes)
Preheat the oven to 350°F (175ºC). Line a large baking sheet with parchment paper. Cook the basmati rice according to package directions.
Meanwhile, coarsely grind the cumin and fennel seeds in a spice grinder or with a mortar and pestle. Add the salt and set aside.
In a bowl, coat the zucchini in half the coconut oil and half the spices. Transfer to one side of the baking sheet.
In the same bowl, coat the chicken in the remaining coconut oil and spices. Transfer to the baking sheet and bake for 20 minutes or until cooked through.
Divide the rice, chicken, and zucchini onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately four ounces of chicken, 3/4 cup of rice, and 1 1/2 cups of zucchini.
More Flavour: Add fresh herbs.
Additional Toppings: Serve with sauerkraut or other pickled vegetables.