45 mins
Easy
Perfect for those looking for nutritious and flavorful options, add it to your lunch box and take it to work!
40 min
min
40 mins
1) Heat the coconut oil in a large pot over medium-high heat.
2) Stir in the rice, onion, garlic and cook for 3 minutes.
3) Pour in the coconut drink, chicken stock, mixed ground spices, salt, dried apricots and cashews.
4) Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.
5) Fry the sliced chicken breast in a pan with a pinch of black pepper.
6) Finally, boil the fresh spinach leaves and drain.
7) To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.
1) Heat the coconut oil in a large pot over medium-high heat.
2) Stir in the rice, onion, garlic and cook for 3 minutes.
3) Pour in the coconut drink, chicken stock, mixed ground spices, salt, dried apricots and cashews.
4) Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.
5) Fry the sliced chicken breast in a pan with a pinch of black pepper.
6) Finally, boil the fresh spinach leaves and drain.
7) To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.
45 mins
25 mins
15 mins
