Mushroom Chicken Rice

• Mushroom Chicken
• 3 large chicken breasts, skinless
• 8 ounces white mushrooms, sliced
• 4 tablespoons grass-fed butter
• 1 large pinch of sea salt
• Yellow Rice
• 5 cups white rice, cooked
• 1 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon sea salt
• 1 teaspoon turmeric
• 1/2 teaspoon cumin

1. Preheat oven to 350u0b0 FrnPrepare baking sheet by placing large piece of aluminum foil.
2. Place chicken on the foil, add mushrooms. Place at least 1 TBS of butter on each chicken breast and season with salt. Fold aluminum foil so that the chicken is fully covered.
3. Cook for 25-30 minutes. Or until center is no longer pink, or the center reaches 165u0b0 F
4. Take the juices from the chicken and pour them into the rice.rnAdd the onion powder, garlic powder, sea salt, turmeric and cumin and stir until fully combined. Add a extra TBS of butter if desired.
5. Chop the chicken into cubes, add the cubed chicken and mushroom to rice mix.rnServe warm. Makes great leftovers.

mushroom chicken, chicken breasts, white mushrooms, grassfed butter, salt, yellow rice, white rice, onion powder, garlic, salt, turmeric, cumin

Taken from food52.com/recipes/37107-mushroom-chicken-rice (may not work)