Chicken with Turmeric Rice and Bell Peppers

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Garlic1 clove (3 g)
• Turmeric1/2 teaspoon (1 g)
• Curry1/2 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/3 count (40 g)

Instructions

1. 1

   Step 1

   Place a pot over medium heat. While heating, mince the garlic and cut the bell pepper into pieces. If you wish, you can add more bell pepper.

2. 2

   Step 2

   You can use red and/or green bell pepper, depending on what you prefer.

3. 3

   Step 3

   Once heated, pour the oil and add the peppers with a pinch of salt. Stir-fry for 5 minutes.

4. 4

   Step 4

   Cut the chicken into bite-sized pieces, season with salt and pepper and add to the pan.

5. 5

   Step 5

   Then add the rice and mix with the rest of the mixture. Brown for about 2 minutes.

6. 6

   Step 6

   For every 1 cup of rice, you add 2 cups of water. Add the turmeric, curry and salt.

7. 7

   Step 7

   Once boiling, lower the heat and cover. Cook for 17 - 20 minutes or until the liquid is completely absorbed, and the rice is tender.

8. 8

   Step 8

   Stir occasionally to prevent sticking. Once ready, remove from heat.

9. 9

   Step 9

   Serve hot and serve with a fresh cucumber, tomato, radish or onion salad if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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