GutRx 15 Minute Pesto Chicken With Carrots And Jasmine Rice
- Servings -
- My Notes -
INGREDIENTS
- 1 cup Jasmine Rice
- 0.25 cup Pine Nuts - roasted
- 0.33 cup Raw Macadamia Nuts - (soaked for 20 minutes, drained & rinsed)
- 1 cup Basil Leaf - (lightly packed)
- 3 tablespoon Chinese (Garlic) Chives - (green parts only)
- 0.25 cup Extra Virgin Olive Oil
- 0.25 teaspoon Sea Salt
- 0.13 teaspoon Freshly Ground Pepper
- 4 medium Boneless Chicken Breast - butterflied
- 0.5 cup Coconut Flour
- 3 tablespoon Sesame Seeds
- 3 tablespoon Coconut Oil
- 12 medium Carrots - washed sliced
- 0.13 teaspoon Sea Salt
INSTRUCTIONS
- To make the rice… cook jasmine rice according to package instructions.
- To make the pesto… blend macadamia nuts, pine nuts, basil, chives, olive oil, pinch of sea salt and pepper. Taste and adjust flavor with more salt, and pepper, as needed.
- To prepare chicken…. Lay the boneless chicken breast on the cutting board with the smooth side down. Locate the small inner fillet, called the tender, and remove it by cutting away any connective tissue. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep that edge intact and open the breast along the "fold."
- Mix together the coconut flour and sesame seeds and place into a shallow bowl. Heat a large skillet over medium heat. Add 2 tablespoons coconut oil. Dredge the butterflied chicken through the mixture and pan fry in batches, 3-4 minutes on each side (add more coconut oil, if needed).
- To make the carrots… in a small skillet, heat
- 1.5 tablespoons over medium high heat and sauté the carrots until tender. Season with salt and pepper to your liking.
NOTES
To improve the digestibility of the jasmine rice, consider adding 50% more water and cooking an additional 10-12 minutes (until water is absorbed).
When you cook rice and then refrigerate it overnight, you will create resistant starch. If you eat this cold, you will be eating resistant starch which will likely set off your symptoms. Always reheat rice (and potato) before eating. This breaks the bonds of the resistant starch.
You may replace the pine nuts or macadamia nuts with all walnuts, pine nuts or macadamia nuts, or you may omit the nuts altogether.
When you cook rice and then refrigerate it overnight, you will create resistant starch. If you eat this cold, you will be eating resistant starch which will likely set off your symptoms. Always reheat rice (and potato) before eating. This breaks the bonds of the resistant starch.
You may replace the pine nuts or macadamia nuts with all walnuts, pine nuts or macadamia nuts, or you may omit the nuts altogether.
