Blueberry Almond Chicken with Rice

1Marinating the Chicken In a blender, combine almond milk (¼ cup), blueberries (¼ cup), almonds (¼ cup), salt (½ teaspoon), and pepper. Blend until smooth.

2Marinading the Chicken Place the chicken breasts (4) in a resealable plastic bag or container and pour the marinade over them. Seal and refrigerate for at least 2 hours or overnight.

3Cooking the Rice (1 cup) Rinse the rice (1 cup) under cold water (1¾ cups) until the water (1¾ cups) runs clear. In a saucepan, bring water (1¾ cups) to a boil. Add rice (1 cup), reduce heat to low, cover, and simmer for 18-20 minutes, or until the water (1¾ cups) is absorbed and the rice (1 cup) is tender.

4Preparing the Chicken Remove the chicken from the marinade and discard the excess marinade. Season the chicken with salt (½ teaspoon) and pepper. In a skillet over medium-high heat, heat olive oil (1 tablespoon). Add chicken breasts (4) and cook for 6-8 minutes per side, or until cooked through.

5Assembling the Dish Fluff the cooked rice (1 cup) with a fork and serve as a bed on each plate. Top with cooked chicken breasts (4). Garnish with blueberries (½ cup) and chopped almonds (¼ cup). Serve warm and enjoy!