Ingredients

The following ingredients have 4 Servings
  • 1 cup basmati rice, (white or brown)
  • ¾ cup coconut milk, (unsweetened)
  • 1 cup water
  • salt
  • black pepper
  • 1 chicken breast, (boneless & skinless)
  • 2 Tbsp olive oil
  • ¼ red cabbage
  • ½ avocado, (sliced)
  • 1 grapefruit, (peeled & chopped)
  • ½ Tbsp chives, (chopped)
  • ¼ cup almonds, (sliced)
  • ½ cup avocado mayonnaise
  • 1 Tbsp cilantro, (or parsley, chopped)
  • 1 tsp chives, (chopped)
  • 1 clove garlic, (minced)
  • 1 tsp lemon juice
  • 3 Tbsp coconut milk

Instruction

  • Dairy-Free Coconut Ranch: Combine ingredients (avocado mayonnaise, cilantro, chives, garlic, lemon juice, and coconut milk) into a small blender and blend together till smooth.
  • Coconut Rice: Rinse rice in cold water. Place in a small saucepan with coconut milk, water and a pinch of salt. Bring to a boil on medium-high heat. Stir and reduce heat to the lowest. Cover the pan with a lid. Continue cooking for 15 minutes. Remove the pan form heat and let it cool down for 5 minutes. Fluff with a fork.
  • Chicken: Sprinkle both sides of the chicken with 1/2 teaspoon salt and 1/2 ground black pepper. Heat up 2 Tablespoons olive oil in a skillet then place the chicken in the skillet. Cook until the meat is no longer pink and the juices run clear. This should take 8 to 12 minutes. As the chicken cooks, turn it occasionally. Take out and let cool, then cut.
  • Arrange: add the rice, chicken slices, avocado, red cabbage, and grapefruit.
  • Drizzle with coconut ranch.
  • Sprinkle with chives and sliced almonds.