Lunch, Dinner, Gluten-Free, Paleo,
6 oz. of Organic Chicken Breast or Thighs 1 Tablespoon of Himalayan Sea Salt
1 Tablespoon of Ground Pepper
1-2 Teaspoons of Chili Powder
1 Cup of Organic Cabbage
1 Cup of Organic Cilantro
1⁄4 Cup of Organic Onions
1⁄2 of an Avocado
1⁄4 Cup Sprouted Brown Rice
1 Tablespoon of Organic Raw Butter or Miyoko’s Vegan Butter 1/2 Lemon
2 Coconut Tortillas (The Real Coconut Co.)
Add 4 cups of filtered water to a crock pot. Add in chicken breast/thighs, Himalayan sea salt, ground pepper, and chili powder. Cook on low for 4-5 hours then drain from pot and shred chicken with your fingers.
Bring to boil 1 1⁄2 cups of filtered water in a medium saucepan.
Next add in 1⁄4 cup of sprouted brown rice. Cook on medium and stir occasionally. Cook until desired texture. Typically, 15-20 minutes. Once it’s done drain the water then stir in the butter into the rice.
Dice or slice avocado, cabbage, onions, and cilantro.
Cut lemon in half and squeeze the juice from one half. Combine chicken, and all other ingredients into the bowl. Heat coconut tortillas and serve on the side. Time to eat!