Kick-n Chicken w/Glazed Green Beans & Rice

Kick-n Chicken w/Glazed Green Beans & Rice 2 cups white or brown rice 3lbs boneless chicken tenderloins (wash and trim grizzle and fat) 2 bags of frozen natural cut green beans (12 oz.) 1 1/2 tablespoons minced garlic (any brand, I prefer minced to bulb as I can measure better) 3/4 cup of organic coconut oil or canola oil (I prefer coconut) Weber Kickn Chicken seasoning Weber Garlic and Herbs seasoning ½ cup of light brown sugar (you may substitute organic agave if you like use ¼ cup) 3 tablespoons of worcesthire sauce 1 cup water Cook rice according to directions, cover and sit to side. Heat heavy skillet add ½ cup of coconut oil. Season chicken by coating well (you want to see the flavor) with both seasonings. Cook until edges turn white, turn continue to cook until all pink has gone and chicken breaks with a fork. Reduce heat to warm. (I use a gas stove). Meat will continue to cook but not dry out. In heavy skillet pour ¼ cup of coconut oil, heat. Add green beans and blanch until the color is no longer bright green. Add brown sugar; stir and coat beans well. Add worcestshire sauce and garlic, stir well. Add water and mix well. Cover and bring to a low boil. Cook, stirring occasionally for 5-10 minutes (depending on the doneness you want your beans) you want to let all the liquid cook down. Spoon rice in long casserole dish, cover rice with green beans, place tenders in row by making groves in beans/rice.