3 Chicken Breast
1/2 tsp Salt
1/2 tsp Onion Powder
1/2 tsp GarlicPpowder
Olive Oil

2 c Long Grain Rice
2 tomatoes
2 medium potatoes
1 small can organic Pinto Beans
1 Chicken boulion
1 Tbsp Olive Oil
4 cups Water
1 can Ro-Tel Diced        Tomatoes with Green Chiles

1 lg can Green Echilada Sauce
6 Flour Tortillas
1 1/2 c shredded Cheddar Cheese

• Wash boneless chicken breast and place in baking dish.
•   Sprinkle on top the Salt, Onion Powder and Garlic Powder. 
• Then sprinkle on Olive Oil.
  
• Bake in 350 degree oven for 45 min approximately till juices run clear.

In Rice Cooker Add:

• Long grain rice
• Wash tomatoes (medium size) then dice
• Peel potatoes then dice small
• Drain Pinto Beans and add to rice cooker
• Chicken boullion 
• Olive Oil
• Water

Turn rice cooker on and cook until done

Preheat oven to 350 degrees  In a deep 13x9 pan put a little of the green enchilada sauce.  Put the first layer of flour tortillas, wetting both sides in green sauce.  Add a couple of small ladles of rice mixture over tortillas and add some of the baked chicken breast that has been sliced into 2" x "x 1/2" pieces.  Spoon a little green enchilada mix over the top.  Now wet two more flour tortillas in enchilada sauce and layer over the top, pressing into the dish.  Layer two, spread more of the rice mixture over the dish, add sliced chicken breast and pour 1 can of Ro-Tel over the mixture.  Spoon more enchilada sauce and wet two tortillas in sauce and layer.
You can have 2-3 layers depending on pan size. At the end add the rest of the green enchilada sauce over the dish and top with shredded cheese.
Cover with foil (do not press foil into cheese) and tent with toothpicks.
Cook for approximately 50 minutes to an hour.  Should be fairly bubbly when you take it out.  

2 whole chicken
1/2 tsp salt
1 tsp heaping of ground cumin
1 Tbsp coconut oil
1 lg can of Green Enchilada Sauce

1 lb of White Nav Beans
1 lb of Other White Beans  (I used Peruvean beans)

• 1 tsp salt
  
• 1 tbsp garlic powder
  
• 1/2 tsp black or white (preferably) pepper
• 1/4 tsp red chili pepper flakes
  
• 1 heaping tsp chili pepper
• 1tsp heaping of cumin
  
• 2 carrots diced
• Water
  
• 1 carton of chicken stock or 1 tbsp chicken bouillon 

The reason I cook the beans separate from the meat is because they cook at different rates. I like the beans to be creamy but not fully bursted so thethey take longer to cook than chicken.

1 package (200 g) dry rice verimicelli noodles
3 cups of sliced lettuce 
1 carrot julienne sliced
1 cucumber julienne sliced
1 chicken breast
2 tbsp coconut oil (sautee oil)
pinch salt
pinch black pepper
1/2 tsp garlic powder (not salt)
1/2 tsp onion powder
1/2 tsp ginger powder
2 scallions diced

Dressing
1/3 cup low sodium soy sauce
1/3 cup rice wine vinegar
2 Tbsp fish sauce
2 Tbsp asian sriracha chili sauce, 
2 tablespoons sesame oil
3 tbsp Sweet Thai garlic chili sauce
1/3 cup water


This dish can be used for family dinners or gatherings.  If taking to an oneg make sure to refrigerate.  Bring extra dressing with you or do not add dress until ready to eat as noodles will absorb dressing and become dry.