Description
Moist buttered chicken on top of all-natural yellow rice.
Ingredients
- 3 whole Large Chicken Breasts, Skinless
- 8 ounces, weight White Mushrooms, Sliced
- 4 Tablespoons Butter, Divided
- 5 cups Cooked White Rice
- 1 Tablespoon Onion Powder
- ½ Tablespoons Garlic Powder
- 1 teaspoon Turmeric
- ½ teaspoons Cumin
- Sea Salt
Preparation
Preheat oven to 350°F. Line a baking sheet with aluminum foil.
Place chicken on the foil. Add mushrooms. Place at least 1 tablespoon butter on each chicken breast and season with a pinch of salt. Fold aluminum foil so that the chicken is fully covered. Cook for 25–30 minutes, until center is no longer pink or the center reaches 165°F.
Take the juices from the chicken and pour them into the rice. Add onion powder, garlic powder, another pinch of sea salt, turmeric and cumin, and stir until fully combined. Add the remaining tablespoon of butter if desired.
Chop the chicken into cubes. Add the cubed chicken and mushroom to the rice.
Serve warm. Makes great leftovers.
