Chicken, Rice and Vegetable Stir-Fry

Ingredients

• Chicken Breast120 g
• Rice1 cup (200 g)
• Green Beans1/4 cup (25 g)
• Peas1/4 cup (50 g)
• Corn1/4 count (63 g)
• Garlic1 clove (3 g)
• Red Bell Pepper1/4 count (30 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Boil water with some salt. In the meantime, cut off the ends of the green beans and shell the corn.

3. 3

   Step 3

   Once boiling, add the green beans and peas.

4. 4

   Step 4

   After 5 minutes of cooking, add the corn. After 5 more minutes, all the ingredients should be well cooked. Remove, drain and set aside.

5. 5

   Step 5

   In the meantime, chop the garlic and cut the red bell pepper into small pieces.

6. 6

   Step 6

   Preheat the oil in a deep pan. In the meantime, dice the chicken and add salt and pepper to taste.

7. 7

   Step 7

   Add the chicken breast and garlic to the pan. Cook over medium heat while stirring from time to time.

8. 8

   Step 8

   After some minutes, add the bell pepper and cook for 10-12 minutes or until the chicken is browned.

9. 9

   Step 9

   Then add the rice, green beans, peas and corn. Add salt and pepper, mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Rice and Vegetable Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.