Rice with Chicken, Bell Pepper and Carrot Stir-Fry

Ingredients

• Chicken Breast200 g
• Rice1 cup (200 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Cumin1 pinch (1 g)
• Oil1 teaspoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe, you need cooked rice.

2. 2

   Step 2

   Heat the oil in a pan over high heat. Cut the chicken into bites and chop the onion.

3. 3

   Step 3

   Once heated, add the chicken with the onion to the pan and cook for 3-4 minutes over medium heat. Stir from time to time.

4. 4

   Step 4

   In the meantime, peel the carrot and chop the bell pepper.

5. 5

   Step 5

   Add the carrot with the bell pepper to the pan. Then, add a bit of water, cover, lower the heat and continue cooking until well cooked. Set aside.

6. 6

   Step 6

   Season with cumin and salt and pepper to taste. Remove from heat.

7. 7

   Step 7

   Serve the rice with sauté chicken, bell pepper and carrot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice with Chicken, Bell Pepper and Carrot Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.