1. Make Cilantro Ginger Rice

   Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

   • 1 cup Long Grain Brown Rice
   • 1 tsp , peeled Ginger
   • 0.2 oz , stems removed Fresh Cilantro Leaf
   • 2 cups Water
   • 1/2 tsp Kosher Salt
2. Cook Kale

   Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic & chili flakes. Cook, stirring, until fragrant, 1 minute. Add kale & toss to coat. Saute until wilted, 3-4 minutes.

   • 2 Tbsp Sesame Seed Oil
   • 2 , minced Garlic Cloves
   • 1 pinch Crushed Red Peppers
   • 1 bunch , stems removed, hand torn Lacinato Kale
   • to taste Kosher Salt
   • to taste Black Pepper
3. Cook Chicken

   Prepare ingredients. Set pan over high heat for 1 minute. Add 2 tsp sesame oil & chicken. Cook for 3 to 4 min per side or until chicken is browned & cooked through. Remove from pan. Reduce heat to medium; add garlic & cook until fragrant, 30 seconds. Add remaining ingredients; bring to a boil, allowing sauce to thicken, about 1 minute. Add chicken back in, coat with sauce.

   • 2 Tbsp , divided Sesame Seed Oil
   • 4 , cut into 1-inch chunks Boneless Skinless Chicken Breasts
   • 4 , minced Garlic Cloves
   • 2 Tbsp Honey
   • 2 Tbsp Soy Sauce
   • 1/2 cup Low Sodium Chicken Broth
   • 1 pinch Crushed Red Peppers
   • to taste Kosher Salt
4. Serve and Enjoy!

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	620 kcal
Total Fat	19 g	24%
Total Saturated Fat	3.5 g	18%
Unsaturated Fat	15 g
Cholesterol	170 mg	56%
Sodium	960 mg	40%
Total Carbohydrate	48 g	18%
Fiber Total Dietary	3 g	10%
Sugars Total	10 g
Excellent Source: Protein	58 g	115%
Good Source: Vitamin C	34 mg	40%
Calcium Ca	70 mg	6%

Load More

	Amount per serving	Daily value percentage
Iron Fe	2 mg	10%
Good Source: Potassium	1090 mg	25%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.5 mg	45%
Riboflavin	0.5 mg	40%
Niacin	25.5 mg	160%
Pantothenic Acid	4 mg	80%
Vitamin B-6	2 mg	130%
Folate (B9)	71 µg	20%
Vitamin B-12	0.5 µg	20%

By Innit Culinary Team