Baked Chicken with lemon and dates
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)
Preheat oven 375 f.
Put 1 tbsp coconut oil into an oven proof dish stir in the rice until all the grains are coated.
Add the lemon juice, vinegar, water and nutritional yeast.
Slice and coat the chicken breast with the Lemon Ginger Curry on both sides and place on top of the rice.
Sprinkle Sea Salt over the Chicken.
Slice the dates and place on top of the chicken.
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.
Salt and pepper to taste.