2 cups chicken broth
8 oz pre cooked brown rice
1 cup ½ inch diced vegetables (zucchini, snap peas, baby bok choy)
2 tbsp avocado oil
2 tbsp plain yogurt
Heat brown rice as instructed on the package.
In a large frying pan add 2 tablespoons of avocado oil.
Add a well drained pack of Kevin’s sous-vide chicken chopped up in ½ inch pieces. Saute chicken with vegetables on medium high heat for 2 min.
Add Kevin’s Thai Coconut sauce and 2 cups chicken broth. Bring to a simmer and cook for 5 min.
Add brown rice to soup and garnish w/ a dollop of plain yogurt.