Thai Chicken Rice Bowl

You will need:

• 4-5 chicken thighs with fat removed and cubed
• 1 cup brown rice
• Garlic chili sauce
• Soy Sauce

Directions:

- Prepare Brown or white rice in your steamer or on the stovetop.

- Brown your cubed chicken thighs in vegetable oil over medium heat in a wok or large skillet. Cook until done.

- Reduce heat to low, and add desired amount of Garlic Chili Paste to the skillet and make sure all the chicken is coated.

- Add about 3 tablespoons of soy sauce (or more to cut the spice if needed/for a thinner sauce) to the Garlic chilli chicken and turn up to medium heat until everything is heated throughout. 

- Spoon rice into a bowl and top with Thai Chicken

Ham, Turkey and Avocado Panini

You will need:

• A simi flat- flat loaf of bread such as Focaccia or Ciabatta 
• Ham
• Turkey
• 1/2 Avocado (smashed)
• Lettuce
• Tomato
• Red onion
• Cheddar Cheese (or any cheese you like)

Instructions:

Slice loaf in half evenly. Place cheese slices on bottom of loaf, then ham and turkey. 

Place Onion and tomato on top of the meat. 

Butter or oil the top and bottom Panini plate.

Put the top of the loaf on and place in your Panini press on high. Leave on the press approx 2-3 minutes until cheese is melted and bread is crisp. Watch closely to not burn the top or bottom of the bread.

Take the Panini off the press with a spatula and take the top off. 

Spread the avocado on the top piece and layer lettuce. 

Enjoy!!

Verde Chicken over Brown Rice

You will need:

• 1 can Las Palmas green enchilada sauce
• 1/4 cup chicken broth
• 3-4 chicken thighs
• Brown rice
• White onion
• Ortega diced jalapenos (optional)
• Cayenne Pepper
• Pepper
• Salt
• Sour Cream

Prep:

1. Cut chicken into bite size pieces 
2. Rough chop about 1/4 cup Onion (or more if desired)  
3. Heat a sauce pan with a tablespoon of vegetable oil
4. Steam 1 cup (per 2 people) Brown rice. Salt the water.

Throw the chicken into the oil and let chicken brown for about 2 minutes. 

Once the chicken is brown on both sides, add Enchilada sauce, Chicken Broth, diced jalapenos to your liking, half a tablespoon cayenne pepper (+/-), pinch of pepper and pinch of salt. Simmer about 20 minutes until onions are soft.

Spoon Brown rice into a bowl and cover with chicken enchilada sauce. Garnish with sour cream and serve with warm tortillas.