Our Carrot Ginger Soup with Coconut is tasty on its own, but throw a little jasmine rice and chicken breasts into the mix and you’ll have a mad delicious weekday meal in minutes.
Combine 1 cup of Carrot Ginger with Coconut, ½ cup orange juice, and 3 Tbsp. tamari/soy sauce in a medium bowl. Marinate boneless chicken breasts in the mixture for an hour before cooking. Set aside the marinade and bake or grill chicken breasts. Cook the reserved marinade in a saucepan on medium-high for 5-7 minutes and thicken with cornstarch. Place the chicken over cooked jasmine rice and pour heated sauce on top – serve steamed Brussels sprouts or broccoli on the side! Pair with Sangiovese.
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