Paprika Rice with Chicken, Fresh Salad and Olives

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Garlic1 clove (3 g)
• Paprika1/2 teaspoon (2 g)
• Cucumber1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Green Olives3 count (15 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   To cook the rice add double the volume of water to rice together with the paprika and garlic. Add salt and pepper to taste.

2. 2

   Step 2

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

3. 3

   Step 3

   Meanwhile, place a pan over medium heat. While heating, cut the chicken breast into bite-size pieces and season to taste with salt and pepper.

4. 4

   Step 4

   Once heated, pour the oil, spread and add the chicken.

5. 5

   Step 5

   Stir-fry for approximately 6-8 minutes.

6. 6

   Step 6

   Remove from heat when desired doneness is reached.

7. 7

   Step 7

   Mix the paprika rice with the chicken and season to taste.

8. 8

   Step 8

   For the salad, slice the cucumber and tomato. Season with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the paprika rice with chicken, salad and olives on a plate.

10. 10

    Step 10

    En un plato servir el arroz a la páprika con pollo, ensalada y aceitunas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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