Chicken with Rice, Bell Pepper and Fresh Salad

Ingredients

• Chicken Breast200 g
• Rice1/2 cup (100 g)
• Garlic1 clove (3 g)
• Turmeric1/2 teaspoon (1 g)
• Lettuce1 cup (35 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Cut the chicken breast into large chunks and season to taste with salt and pepper.

2. 2

   Step 2

   Heat half of the oil in a pot over medium-high heat. Once heated, add the chicken and sear both sides over medium heat for approximately 4-5 minutes.

3. 3

   Step 3

   In the meantime, chop the garlic and cut the bell pepper into strips.

4. 4

   Step 4

   Add the remaining oil, bell pepper and garlic with the chicken breast. Cook for 5 minutes while stirring.

5. 5

   Step 5

   Season with turmeric, salt and pepper. Add water until covering everything (about 2 times the rice amount) and let boil.

6. 6

   Step 6

   You can add a pinch of cumin to season. Then add the rice, cover and let cook for 15-17 minutes over low heat until well done.

7. 7

   Step 7

   Stir and add some water to avoid sticking.

8. 8

   Step 8

   Once the liquid has evaporated and the rice is well done, turn off. Season to taste and serve.

9. 9

   Step 9

   For the salad, cut the lettuce into strips and add salt and pepper to taste.

10. 10

    Step 10

    Serve the chicken with rice, bell pepper and fresh salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Rice, Bell Pepper and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.