Coconut-Lemon Chicken & Veggie Bowl

This Coconut-Lemon Chicken & Veggie Bowl combines tender chicken breast marinated in a zesty coconut milk and citrus blend, served over a bed of fluffy rice and topped with vibrant steamed broccoli, carrots, and fresh tomatoes. The creative use of mustard adds a subtle depth of flavor, while ginger and garlic provide a delightful aromatic base. This dish is not only nourishing but also meets dairy-free and gluten-free dietary requirements.

Ingredients:

• 2 chicken breasts
• 1 cup coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 1 tablespoon mustard
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 cup rice
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 cup tomatoes, diced
• 1 tablespoon Bragg's amino acids
• Lettuce leaves for serving
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together coconut milk, lemon juice, lime juice, mustard, garlic, ginger, Bragg's amino acids, salt, and pepper.
2. Marinate the chicken breasts in the mixture for at least 30 minutes.
3. Cook the rice according to package instructions.
4. While the rice is cooking, steam the broccoli and carrots until tender, about 5-7 minutes.
5. Heat a skillet over medium heat and cook the marinated chicken for 6-7 minutes on each side, or until cooked through.
6. Once the chicken is cooked, let it rest for a few minutes before slicing.
7. To serve, place a bed of rice in a bowl, top with sliced chicken, steamed vegetables, and diced tomatoes. Garnish with fresh lettuce leaves.