Rice with Peas, Chicken and Vegetables

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Peas1/4 cup (50 g)
• Broccoli1 cup (90 g)
• Onion1/4 count (38 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Put the chicken in a pot with boiling water and let boil for 12-15 minutes.

3. 3

   Step 3

   Seven minutes before removing, add the peas and 4 minutes later, add the broccoli. Boil the remaining time, remove and drain.

4. 4

   Step 4

   Then chop the onion and set aside. Heat a pan over medium heat.

5. 5

   Step 5

   In the meantime, crack the egg in a bowl, add a pinch of salt and beat.

6. 6

   Step 6

   Once heated, add some oil drops, spread and add the egg. Cook each side for 2-3 minutes and remove.

7. 7

   Step 7

   Place the tortilla cut into strips and take back to the pan. Add the rice, peas, broccoli, shredded chicken and onion.

8. 8

   Step 8

   Season with the remaining oil, lemon juice, salt and pepper to taste. Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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