Supper Bowl – Chicken, Brown Rice, Microgreens and Pineapple
Slow cooker Chicken thighs with Manzanillo UP Extra Virgin Olive Oil and Sea Salt with Mediterranean Herbs and Spices. I added 2 cups Chicken Bone Broth about an hour into the cooking process. (Note: I used the broth and the rest of the chicken for a soup with Purple carrots, fresh parsley and Napa cabbage.)
Brown Rice cooked as directed, I used organic Vegetable Broth for the liquid instead of water, adding a little more broth to make it moist. Microgreens added on top just before serving. Add fresh pineapple on the side or dice and add it to your brown rice.
Drizzle a generous amount of your favorite Olive Oil on top and serve. Deliciously Simple.