30-Minute Louisiana Chicken With Edamame Rice

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I love sharing simple, delicious chicken rice recipes with you at the beginning of the week. Mondays tend to be crazy for me, developing new recipes, shopping for ingredients and getting organized for the week. This is where leftovers come in handy, or I look for something simple to make. Rice is actually my favourite carb, especially in the fall. Fall is all about cozy, warm and feel good food, like this healthier version of gluten-free chicken and rice recipe with Louisiana flavours. This Louisiana chicken with edamame rice dish is a blend of savoury, zesty, and spicy flavours. I cooked the chicken in coconut oil with cajun spices, onions, garlic, bell peppers a little tamari sauce and honey. Then I added edamame and fresh tomatoes and the rice. The chicken is so flavourful in this dish, adding the perfect blend of spices to the rice. But it is the edamame what makes this dish shine. This gluten-free chicken and rice dish is so simple, flavourful and super easy. This recipe is perfect on busy nights or when you are craving take-out food. If you want to go all out, add some toppings like yogurt, sour cream, cashews, cilantro or lime juice. Have a happy Monday and an amazing week!!

Ingredients

  • 1 cup basmati rice
  • 1 3/4 cup water
  • 1 tsp. Coconut oil
  • 1/2 tsp. Pure sea salt
  • Cajun seasoning: 1/2 tsp. of each GF spice; paprika, garlic powder, black pepper, oregano, thyme, cayenne pepper, pure sea salt
  • 1 1/2 lb. boneless skinless chicken breast, cut into bite size pieces
  • 2 Tbsp. Coconut oil
  • 1 red bell pepper
  • 1 small red onion, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp. Honey
  • 1 Tbsp. GF tamari sauce
  • 2 cups cooked edamame
  • 10 oz. cherry tomatoes, halved
  • Note; if you have leftover cooked rice even better. You will need 3 cups
  • For gluten-free ingredients, check out our online store
  • Instructions

  • Add rice, water, coconut oil and 1/2 teaspoon of salt to a medium pot. Bring to boil, stir and cover. Reduce heat to low and cook for 10 minutes. After 10 minutes remove from the stove keeping the lid on. Set aside for 10 more minutes, then fluff with a fork
  • While the rice is cooking, heat a large skillet over medium heat. Add 2 tablespoons of coconut oil and stir in the Cajun spices
  • Add chicken and cook for 10 minutes, stirring frequently
  • Add onions and garlic, reduce heat to low and cook for 10 more minutes. Stirring occasionally
  • Stir in honey, tamari sauce and edamame
  • Add tomatoes and rice. Stir everything together until combined. Enjoy!


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