Crispy Chicken and Red Rice

Ingredients

• Rice1 cup (200 g)
• Chicken Breast150 g
• Red Bell Pepper1/3 count (40 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Oil1 tablespoon (10 ml)
• Paprika1/2 teaspoon (2 g)
• Parsley2 tablespoon (8 g)

Instructions

1. 1

   Step 1

   First, cut the chicken into pieces. Next, chop the onion, garlic and bell pepper. Set aside.

2. 2

   Step 2

   Place a wok over high heat. Once heated, add half of the oil, lower the heat to medium and brown the chicken. Brown the chicken for 3 to 4 minutes per side. Remove and set aside.

3. 3

   Step 3

   In the same wok, add the remaining oil and stir-fry the onion over medium-low heat for 7 minutes or until translucent.

4. 4

   Step 4

   Once the time is up, add the garlic and bell pepper. Mix and stir-fry for 3 minutes.

5. 5

   Step 5

   Add paprika and mix.

6. 6

   Step 6

   Add rice, parsley and salt and pepper. Mix.

7. 7

   Step 7

   Season to taste and serve the rice. Serve with the browned chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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