Baked Chicken with lemon and dates
By: Julie Cecchini
Published: Wednesday, January 7, 2015 - 7:49am

Ingredients




1 1/2 cup Brown/Wild Rice Blend
1 tbsp Coconut Oil
1/4 cup fresh lemon juice (fresh is best)
1/4 cup Lemon Infused Vinegar, dry white wine or dry vermouth
1 1/2 cups water
1 tbsp Nutritional Yeast or Miso
1 Boneless Chicken Breast Sliced in 2 pieces
2 tsp Lemon Ginger Curry
1 tsp Sea Salt
1/2 cup pitted Dates (I prefer medjool)

Preparation

1 Preheat oven 375 f. 2 Put 1 tbsp coconut oil into an oven proof dish stir in the rice until all the grains are coated. 3 Add the lemon juice, vinegar, water and nutritional yeast. 4 Slice and coat the chicken breast with the Lemon Ginger Curry on both sides and place on top of the rice. 5 Sprinkle Sea Salt over the Chicken. 6 Slice the dates and place on top of the chicken. 7 Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175F. 8 Salt and pepper to taste.

About

Now that things have come to a more leisurely pace and I have time to think and prepare I can eat meals that are healthy, hearty and delicious.  This recipe is all of the above and more.