Chicken with Rice and Vegetables

Ingredients

• Chicken Breast150 g
• Rice1 cup (200 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Red Bell Pepper1/4 count (30 g)
• Parsley2 tablespoon (8 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat the griddle or grill over high heat. While heating, season the chicken with salt and pepper and cut into bite-sized pieces.

3. 3

   Step 3

   Once the grill is heated, pour half of the oil and add the chicken, reduce the heat to medium.

4. 4

   Step 4

   Cook for 6-8 minutes, stirring occasionally. Continue cooking until done.

5. 5

   Step 5

   Place a pot filled with water over high heat. While boiling, peel the carrot and cut into thin strips.

6. 6

   Step 6

   Once boiling, add the carrot together with the peas and boil for 6-7 minutes.

7. 7

   Step 7

   When the vegetables are tender, remove and drain all together.

8. 8

   Step 8

   Dice the red bell pepper and mix with the cooked rice and vegetables.

9. 9

   Step 9

   Add the chicken and chopped parsley. Season with the remaining olive oil and salt and pepper to taste.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Rice and Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.