Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

Ingredients

• boneless skinless chicken thighs- 4-6 lbs
• long grain rice- 1 cup
• coconut milk- 1 15oz. can
• green beans, fresh- 1 lb, cleaned and trimmed
• red bell pepper- 1, diced (you only need half, so store half of diced bell pepper for other like in Weekly Meal Plan
STAPLES
Chicken:
• soy sauce- ¼ cup
• minced garlic- 1 tbspn
• sesame oil- 2 tbspns
• sesame seeds
Rice:
• 12. ground ginger- 1 tspn
Green Beans:
• 13. minced garlic- 1 tbspn
• 14. soy sauce- 3 tbspns
• 15. sesame seeds

Instructions

For best results, marinate chicken ahead of time- from 2-3 hours to overnight.
To Marinate:
1. In a small bowl or large measuring cup, combine soy sauce, garlic and sesame oil; mix well
2. Place chicken in a shallow baking dish or large zip-top baggie
3. Pour marinade over chicken to coat evenly
4. Cover or seal chicken and place in refrigerator marinate (if using a baggie, place on a large plate to avoid dripping)
Dinner Time:
Chicken
5. Heat oven to 375⁰
6. Place chicken on large baking sheet
7. Sprinkle evenly with sesame seeds
8. Bake until chicken is cooked thoroughly and begins to brown on top, approximately 35-40 minutes
9. For a crispy top, turn oven to Broil for the last 7 minutes of cooking
Rice
10. In large saucepan, combine rice, ginger and coconut milk
11. Bring to boil over high heat
12. Once boiling, cover and reduce heat to low to simmer until water is absorbed; approximately 35 minutes
Green Beans
13. Fill bottom of medium skillet with water about ½ inch deep
14. Add green beans, bell pepper and garlic
15. Bring to boil over medium high heat
16. Once boiling, reduce heat to low and let simmer for one minute
17. Drain waters and transfer to serving dish
18. Sprinkle with soy sauce and toss
19. Season with sesame seeds
Reincarnate The Leftover
20. If there's any leftover chicken, pull chicken off bone and store in airtight container in the refrigerator to make Chinese Chicken Salad