Still stuck in my one bad day – by the way, after venting to my friend, I committed to hear to NEVER take the same attitude again – it just felt so icky to feel so icky and negative. She told me that it’s okay to feel…
I don’t often allow myself to feel those bad feelings that life brings. I don’t like the pain. I don’t like the yuck. I sweep it under the rug; I run away.
Yet, this particular day, the same day I did some emotional cookie baking, I emoted and allowed myself to feel.
But, I also really needed to both bake and create something savory.

Thus, taking to the fridge, I came up with a triple citrus rice (cooked with grapefruit juice, lemon, and lemon) chicken breasts, cilantro, and triple cream brie cheese.

Simply the craft made me feel better.
But, so did the flavor!

And, by the way, I’m over myself and back on the bandwagon! 🤩

Triple Cream Brie Lemon Cilantro Chicken & Rice

1 cup white rice
2 cups sparkling grapefruit juice
juice of 1 fresh lemon
juice of 1 fresh lime
1 Tbs. lemon infused olive oil
2 boneless, skinless chicken breasts (optional)
sea salt and pepper

1 cup sugar snap peas, fresh
3 oz. triple cream brie, thickly sliced
2 Tbs. fresh cilantro

In a medium to large pot, bring the rice and grapefruit juice to a boil.
Add the oil and chicken breasts, lemon juice, and lime juice, seasoning with salt and pepper.
Reduce heat to a simmer.
Cover 3/4 of the way with a lid and cook until the rice is tender and the chicken has cooked through.

Remove from heat. Add the snap peas to the pot, just on top, and cover tightly. Let sit for 5 minutes, until the peas are bright green, but still crunchy.

Stir well.

Plate and serve with chopped, fresh cilantro and additional salt and pepper, and thick slices of triple cream brie.