Creamy Chicken & Yellow Rice

This was sooo good!

Yellow Rice:

3 Tbsp. Coconut Oil

1 Cup White Rice (I like Jasmine)

1 tsp. Minced Garlic

1 tsp. Onion Powder or Dried Minced Onion

1 tsp. Ground Turmeric

2 Cups Chicken Broth     

1/2 tsp. Salt (or to taste)

Ground Black Pepper, to taste

Directions:

1. Heat oil in a large saucepan over medium heat.
2. Add the rice and gently stir until rice begins to lightly brown.
3. Add garlic, onion powder, and turmeric and stir until well mixed in.
4. Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste.
5. Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
6. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 3.

Creamy Chicken:

2 Cups Frozen Diced Cooked Chicken

2 Garlic Cloves, Minced

1 Tbsp. Curry Powder

1 1/4 Cups Mayonnaise

1 Tbsp. Honey

1 Tbsp. Parsley Flakes

1/2 Cup Quartered Seedless Grapes

Directions:

1. Put chicken in large skillet and heat on medium heat for 6-7 minutes (until no longer frozen). Add the garlic and curry powder. Cook for another minute or so, until the garlic looks slightly brown.
2. Spoon the chicken mixture into a bowl. Let cool.
3. Blend the mayonnaise with the honey, then add the parsley. Stir the chicken mixture into the mayonnaise mixture.
4. Serve the chicken over the yellow rice (tastes best when the rice is cold), garnish with sliced grapes. Serves 3.