Chicken Vegetable Brown Rice Soup

Can or cooked organic chicken Organic Chicken broth (fresh, canned or bouillon cubes). Add brown rice (cook until soft). Fresh Vegetables (carrots, onions, green beans, etc) Cook until Brown Rice is soft.

Coconut Chicken, Fish, Shrimp, or Scallops

1 Tbsp of sesame oil 3 cloves of garlic, chopped into small pieces 1 shallot, chopped into small pieces 1/2 medium white onion, chopped into small pieces (Note: You can buy these 3 already chopped together at Trader Joe’s if you don’t have time to prepare)
2 boneless organic, free range chicken breasts OR Wild fish filets OR Wild shrimp OR Scallops 2 large bunches of organic broccoli Organic coconut milk Sea Salt
In skillet, on medium heat, put in sesame oil and let heat up and then add garlic, shallot and white onion pieces. Cook until onions start to caramelize. Take out of skillet and set aside. Place protein into skillet you used to cook initially and if they are thick, filet them (cut them open and spread out), sprinkle sea salt lightly over them and cook on medium heat.
Add 1/4 can of organic coconut milk and to let protein cook and turn frequently. When starts to cook through, place another 1/4 can of organic coconut milk over the top of cooking chicken.
Put the garlic, shallot, onion mixture on the top of the chicken and let cook the milk cook down until it is absorbed into the meat. Keep turning frequently until chicken is no longer pink and reduce to lower temperature while you are preparing rice/quinoa and broccoli. Fish, shrimp and scallops are generally faster cooking.
Steam broccoli until done. Serve chicken and broccoli with a 1/2 cup of brown rice or quinoa. For extra flavor you can add a small amount of Bragg’s to the rice or quinoa.