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!