This quick and crowd-pleasing recipe is endlessly adaptable based on your pantry and preferences and features some superstar health-boosting ingredients. Coconut milk is rich in the antioxidant lauric acid, which increases good (HDL) cholesterol levels and can help prevent heart disease. It also boosts immunity with vitamin C and has electrolytes and minerals for optimal hydration. Cucumbers also bolster hydration and contain fiber to aid digestion. They can help lower blood sugar levels and are particularly helpful for people with diabetes. Rice vinegar can also help control blood sugar, reduce insulin spikes and aid in lowering cholesterol. Feel free to swap in your protein of choice; salmon, beef, tofu or tempeh would all be delicious here. 

Serves: 4
Total Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil, divided
• 1 tablespoon sesame seeds
• 1 teaspoon toasted sesame oil
• 1 cup jasmine rice, rinsed and drained
• 13.5 ounce can full-fat coconut milk
• 3 cups thinly sliced thin-skinned cucumbers 
• ½ cup rice vinegar, divided 
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons honey, divided
• 2 tablespoons soy sauce, divided
• ¼ cup smooth peanut butter (swap in sunflower seed butter if desired)
• Salt and pepper, to taste
• Fresh chopped cilantro, to serve (or substitute parsley or scallions)

Directions:

1. In a medium-sized pot with a lid, heat ½ tablespoon olive oil over medium heat. Add the sesame seeds, sesame oil and rice, and stir for a few minutes until it smells nutty and toasty. Add the coconut milk (be sure to scoop in the thickened coconut cream) and stir to combine. Bring up to a boil, add a pinch of salt and pepper, lower to a simmer and cover. Cook for 15 minutes. Stir, then place a dish towel over the pot and then the lid, and allow the heat to steam off while you finish the recipe. 
2. In a medium-sized bowl, combine the cucumbers, ¼ cup rice vinegar and a pinch of salt and pepper. Stir well to combine. 
3. In a large skillet with a lid, heat the remaining ½ tablespoon olive oil over medium heat. Add the chicken pieces and cook undisturbed for 2-3 minutes until they’re beginning to brown. Flip the chicken over, add 1 tablespoon honey, 1 tablespoon soy sauce and a punch of salt and pepper, and stir to combine. Cover and cook for 5 minutes, until the chicken is cooked through. 
4. In a small bowl, whisk together the peanut butter, remaining 1 tablespoon honey, 1 tablespoon soy sauce and ¼ cup rice vinegar. 
5. To serve, divide the rice, chicken and cucumbers between four bowls. Drizzle with sauce as desired, and garnish with the chopped cilantro. Enjoy!