Chicken Brown Rice & Beets
Print RecipeIngredients
- skinless chicken breast ~ 1,135g
- uncooked brown rice ~ 127g
- small beet ~ 140g
- celery ~ 100 grams
- beef liver ~ 100 grams
- oysters farmed ~ 75 grams
- ground turmeric ~ 5 grams
- dried thyme ~ 5 grams
- cod liver oil ~ 5 grams
- wheat germ oil~ 15 grams
- sunflower canola oil blend ~ 10 grams
- ground egg shells ~ 10 grams
Instructions
Cooking Instructions:
- prepare & cook brown rice as per instructions
- dice chicken breast and liver into small chunks
- finely dice beet & celery
- using a food processor will speed this up (do not puree vegetables)
- add a cup of water, finely diced vegetables and dried thyme to a large pan and cook over medium-high heat for about 5-7 mins
- mix in diced chicken, liver and sunflower canola oil then continue mixing slowly until almost cooked
- mix in oysters then turn off heat and let cool
- combine brown rice with cooked ingredients
- add turmeric, wheat germ oil, cod liver oil, crushed egg shells and thoroughly mix
- separated portions into feeding bowls / storage containers
Alternative:
- oysters can substituted with a 30mg zinc supplement (one pill added to recipe)
- crush one supplement and mix a little it into each portion just before serving
Storage Instructions:
- refrigerating ~ store in airtight container – consume within 3 days
- freezing ~ divide up into appropriate serving sizes and freeze – good for up to 2 weeks