Sunshine Chicken

Looking for a healthy, comforting weeknight meal? Look no further than Sunshine Chicken—a bright, lemony dish that's packed with protein and feels like a warm hug.

Ingredients

• Organic chicken

• 2 cups Brown rice, cooked

• 1 1/2 cups Organic chicken broth or stock, low-sodium

• 1/4 onion, diced

• Garlic cloves, smashed + diced

• Fresh ginger, 1.5" piece, grated

• 1 tbsp. Ghee (can sub for coconut oil)

• 1/2 lemon, sliced thick

• Ground turmeric

• Cilantro (or cilantro microgreens)

• Pumpkin seeds (for garnish

• *Optional: 1/2 cup coconut milk

Method

1. Heat cast iron pan to Low-Med and prep any veggies/herbs/fruit while heating to activate enzymes (smash garlic, dice onions, slice lemons, grate garlic etc.).

2. When pan is heated, add ghee/oil and coat pan generously.

3. Add chicken and season with turmeric (I eyeball this, but I estimate it's about 1/2 tbsp per side), himalayan sea salt, and pepper.

4. While chicken is sizzling (allow 2-3 minutes per side, or until chicken is easily flipped and doesn't stick to pan), add garlic, diced onion and grated ginger to the oil on the outskirts of the pan. Flip after a few minutes, season other side.

5. After 2nd size has sizzled a few minutes, add bone broth and rice—stir to combine and add sliced lemon. Allow to continue to cook— rice will absorb flavor and broth will slightly thicken.

6. *Optional: add coconut milk at this time.

7. Cooking time varies depending on thickness of your chicken breast, but allow at least another 8-10 minutes and check the meat by cutting in the middle/checking temp.

8. Stir to combine all flavors, squeeze an extra bit of lemon should you wish for a stronger flavor.

9. Top with generous amounts of cilantro and a pinch of pumpkin seeds for garnish. Enjoy now or use for your meal prep during the week.