Marinated Chicken with Turmeric Rice and Stir-Fried Onion

Ingredients

• Chicken Breast200 g
• Garlic1/2 clove (2 g)
• Turmeric1 teaspoon (2 g)
• Cumin1/2 teaspoon (2 g)
• Paprika Powder1/3 teaspoon (1 g)
• Rice1/2 cup (100 g)
• Peas1/4 cup (50 g)
• Onion1/4 count (38 g)
• Oil2 teaspoon (7 ml)
• Bell Pepper1 slice (10 g)

Instructions

1. 1

   Step 1

   For the marinade: Mix half the oil, half the garlic paste, half the turmeric, cumin and paprika powder. Add salt and pepper.

2. 2

   Step 2

   You can let the chicken breast marinate for one hour for a better taste, but if you don't have time, skip this step and cook directly.

3. 3

   Step 3

   Heat a pan or grill over high heat.

4. 4

   Step 4

   Once heated, add the chicken, lower the heat to medium and cook each side for about 4-5 minutes or until brown.

5. 5

   Step 5

   Rice preparation: In a pot add double the volume of water to rice and then add the remaining turmeric and garlic. Add salt and pepper to taste.

6. 6

   Step 6

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

7. 7

   Step 7

   In the meantime, put the peas in a pot with boiling water and let boil for 6 minutes.

8. 8

   Step 8

   Once the peas are ready, remove, drain and add them to the rice with the chopped bell pepper.

9. 9

   Step 9

   Next, heat a pan over medium heat. In the meantime, cut the onion into thin sticks.

10. 10

    Step 10

    Once heated, add the oil with the onion and a pinch of salt. Stir-fry for 5 minutes over medium heat. Once soft, remove and set aside.

11. 11

    Step 11

    Serve the marinated chicken with the rice and stir-fried onion on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Marinated Chicken with Turmeric Rice and Stir-Fried Onion can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.