Chicken, Kale & Root Vegetables Over Rice
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Ingredients
  • 2 cups chicken breast, chopped
  • 2½ cups Jasmine rice
  • 1½ cup collard greens, but into long strips
  • 1 cup sweet potatoes, cubed
  • 1 cup parsnips, get into mini-rectangles
  • ½ green onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons sesame seed oil
  • 2 tablespoon reduced sodium soy sauce or Bragg's Liquid Aminos
  • Sea salt or Kosher salt, to taste
  • Fresh cracked black pepper, to taste
Directions
  1. Prepare Jasmine rice according to package instructions, set aside.
  2. Using a skillet or wok over medium heat add a tbsp of olive oil. When oil is hot add sweet potatoes and parsnips. Cooking until potatoes and parsnips are fork tender, about 15 minutes. Add green onion and stir-fry for 5 more minutes. Transfer into a bowl and set aside.
  3. Add a single tbsp of sesame seed oil to the hot skillet or wok then add the collard greens, stir-fry until greens are bright and tender, about 10 minutes.
  4. Add chopped chicken to the collard greens and continue to stir-fry to bring the chicken temperature up. Add a tbsp of reduced sodium soy sauce or Bragg's Liquid Aminos.
  5. Little by little add the Jasmine rice a cupful at a time until rice in well incorporated. Now add the rest of the vegetables and toss with additional soy sauce to taste.
  6. Serve with sweet chili sauce.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=32487