Gluten-Free, Dairy-Free, Serves 4

• 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
• 1 cup uncooked white rice
• 2 cups water
• 2 tbsp olive oil
• 2 tbsp fresh ginger, peeled and grated
• 1 tbsp garlic powder
• 1 tsp ground cumin
• Salt and black pepper, to taste
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped

Directions:

Bring the water to a boil over high heat in a large saucepan. Add the rice to the boiling water, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and fluffy. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 5-6 minutes or until it’s lightly browned on all sides. Add the grated ginger, garlic powder, cumin, salt, and black pepper to the skillet. Continue cooking the chicken for an additional 5-7 minutes, or until it’s cooked through and no longer pink in the center.

Once the rice is done cooking, fluff it with a fork and divide it among four bowls or plates. Top each bowl of rice with a portion of the gingery chicken. Sprinkle the sliced green onions and chopped cilantro over the chicken and rice. If desired, serve the gingery chicken and rice hot, garnished with extra herbs.