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Chicken & Veggie Sizzle Rice

 2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
 1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
 1 tablespoon unrefined Coconut Oil
 1/2 cup chopped shredded Carrots
 1/2 cup shelled Edamame
 a handful of Kale, finely chopped
 a few pinches ground Ginger
 a few pinches Garlic Sea Salt
 a few pinches minced dried Onion or Onion Powder
 a few teaspoons Thai Red Curry Paste (to taste)
 1/4 cup light unsweetened Coconut Milk
 a splash of Soy Sauce or Tamari
 a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
Optional Garnish or Mix In's
 garnish with some sautéed Carrots
 chopped Peanuts
 chopped Green Onion
 unsweetened Coconut Flake
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Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chicken. Heat everything in the pan for another 3-4 minutes until sizzling hot. If you want a touch of sweetness add the stevia or honey last, to taste.

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Notes

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Serve at any temperature. This also makes a great rice salad and is perfect for your lunch box