Enter a super easy coconut
rice recipe that I found on my All Recipes app and altered slightly. On night 1
I used this dish as a side to a yummy gluten free baked coconut chicken dish.
On night 2 I scoured the web for tips on turning coconut rice into the main
event and came up with an oh-so-amazing Thai fried rice as a result. Use fresh, organic ingredients and look for sauces with no added sugar to keep these meals extra healthy.
It was so good that my man is
asking for it by name. BOO YA.
Meal #1: Baked coconut
chicken with coconut rice and steamed broccoli. I adapted this recipe from
one I found in the April 2014 issue of Cooking Light magazine.
Ingredients
2 large pcs boneless,
skinless chicken breast (about 1 lb), sliced into chicken tender-sized pcs
3 large egg whites, beaten
¾ cup Panko Japanese bread
crumbs – I used a gluten free option that you can get at Whole Foods
½ cup flour – I used brown
rice flour but you could also sub almond flour or all-purpose flour
½ cup shredded unsweetened
coconut
2 pinches sea salt or
Himalayan pink salt
1 bag pre-cut broccoli or 1
large bunch broccoli
1 ½ cups uncooked jasmine
rice or basmati rice
1 can coconut milk – for a
slightly lower fat option you can use light coconut milk, just be aware that
the taste will not be as pronounced
1 ¼ cup filtered water
1 tsp coconut cane sugar or
other sweetener
Olive oil or cooking spray
for pan greasing
Optional flavor add ons
1 tbsp sesame seeds or
gomasio
½ tbsp sesame oil
3 tbsp mayonnaise – I used a
healthier option called Vegenaise but any type will do
2 tsp rice vinegar
2 tsp Sriracha hot sauce
2 tsp low sodium soy sauce –
I used a gluten free option
Cooking Instructions
1. Pre-heat oven to 450
degrees
2. Combine coconut milk,
water, coconut sugar and 1 pinch salt in a pot and cook on high until sugar is
dissolved
3. Add rice and bring to boil
on medium flame, then cover and cook for 18 minutes on low heat
4. Set aside large baking
sheet covered with aluminum foil and greased with cooking spray
5. In three shallow dishes
place egg whites, flour, and coconut flakes/Panko breadcrumbs
6. Dip chicken first in flour, then egg whites and
coconut/breadcrumb combo. Press to adhere
7. Place chicken on baking sheet and repeat with remaining
pieces. Top with cooking spray when complete
8. Bake on 450 for 5-7 minutes
each side or until done
9. While chicken is baking,
place broccoli in steamer pot and bring water to boil and cook for 5-8 minutes
until at desired softness
10. Optional add-ins:
sprinkle sesame seeds and oil on broccoli, then combine remaining ingredients
in a small dish and use as dipping sauce for chicken
Meal #2: Thai coconut veggie
fried rice with egg over-easy
Ingredients
Leftover coconut rice (at
least half should remain)
¼ cup parsley or cilantro,
diced
3 scallions, sliced
3 garlic cloves, diced
1 cup green peas, frozen
1 cup diced carrots, frozen
1-2 tbsp coconut oil
½-1 tsp turmeric
1 pinch sea salt or Himalayan
pink salt
2 tbsp fish sauce – you can
find this in the international foods section
1 tbsp Sriracha
1 egg per serving
1 lime
Cooking Instructions
1. In a large pan or wok,
combine 1tbsp coconut oil and garlic and cook over medium high heat for about 1
minute until garlic begins to caramelize
2. Add peas and carrots and
cook for another 2 minutes
3. Mix in rice and salt and
turn down to medium heat. Continue to mix for 3-5 minutes, adding another tbsp
coconut oil if the mixture is beginning to burn
4. Mix in parsley/cilantro
and scallions and cook for 2 minutes
5. Add turmeric, fish sauce
and Sriracha, stirring thoroughly between each addition
6. Before removing from heat, taste your creation and play with
levels of fish sauce, turmeric and Sriracha if you need more flavor. Add
slowly!
7. Remove from heat and set aside
8. In a small nonstick pan,
coat with cooking spray and cook egg sunny side up or over-easy
10. Serve rice in bowls with
an egg and wedge of lime with each portion
Happy Dining!
Xo Saranna
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