Grilled Chicken with Paprika Rice

Ingredients

• Chicken Breast200 g
• Rice1/2 cup (100 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Paprika1 teaspoon (3 g)
• Oil2 teaspoon (7 ml)
• Cumin1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   Heat a pot with half the oil over medium heat.

2. 2

   Step 2

   In the meantime, chop the garlic and onion.

3. 3

   Step 3

   Once heated, add the onion, garlic and a pinch of salt. Stir-fry for 5 minutes. Optional: Add some red bell pepper strips.

4. 4

   Step 4

   Then add the rice and stir-fry for some minutes. Season with paprika, salt and pepper.

5. 5

   Step 5

   Add some water or broth. You will use 2 part of liquid per 1 of rice.

6. 6

   Step 6

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

7. 7

   Step 7

   At the same time, heat a pan over high heat. In the meantime, add salt and pepper to the chicken and season with cumin.

8. 8

   Step 8

   Once heated, add the remaining oil, spread and add the chicken breast.

9. 9

   Step 9

   Lower the heat to medium and cook each side for about 4-5 minutes or until both sides are brown.

10. 10

    Step 10

    Serve the grilled chicken and paprika rice in a plate. Optional: Add some sour cream or Greek yogurt.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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