serves: 2

cook time: 45 minutes

WHAT YOU’LL NEED:

1/2 lb boneless skinless chicken thighs

1/2 cup uncooked brown rice

1 broccoli crown

4 garlic cloves

1/2 avocado

1/2 cup frozen shelled edamame

1 Tbsp avocado oil

1/2 tbsp butter

1 tsp garlic powder

1/2 tsp smoked paprika

HOW TO MAKE IT:

1 // cook brown rice according to package. then heat a pan to low heat + add butter, avocado oil + 3 cloves of chopped garlic. stir occasionally till golden brown, then remove from pan + set aside, leaving the extra garlic butter/oil in the pan.

2 // boil water + cook frozen edamame. drain, rinse in cook water, then set aside. also, season chicken w salt, pepper, garlic powder + paprika. toss chicken in pan used for garlic on medium heat. turn occasionally till cooked thru, then chop into bite sized pieces + toss back in the pan for a minute or two to color all sides.

3 // while chicken is cooking, cut broccoli into florets + toss in a bowl w avocado oil, salt, pepper + garlic powder. Air-fry at 400 degrees for 8-10 minutes until slightly charred.

4 // plate by scooping on brown rice then topping w broccoli, edamame, chicken + crispy garlic. add a 1/4 avocado to each plate + top w a fresh crack of salt + pepper.

TIPS:

make extra crispy garlic + store for other meals

ENJOY + remember to tag @eatingwellwithkel when you make it!