Tomato Sauced Chicken with Rice and Potatoes

Ingredients

• Chicken Breast200 g
• Onion1/4 count (38 g)
• Rice1 cup (200 g)
• Potato1 medium (180 g)
• Paprika1/2 teaspoon (2 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)
• Parsley1 tablespoon (4 g)
• Tomato Sauce2 tablespoon (28 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice. If you want a colorful result, you can boil with turmeric or garlic powder or chopped garlic.

2. 2

   Step 2

   Then boil in a pot. In the meantime, peel and slice the potato.

3. 3

   Step 3

   Once boiling, add the potato and let boil for 10-12 minutes until soft. Remove, drain and set aside.

4. 4

   Step 4

   At the same time, heat a pan over medium heat. In the meantime, chop the onion with the bell pepper and garlic. Add salt and pepper to the chicken.

5. 5

   Step 5

   Once heated, pour half the oil and add the onion with the bell pepper and a pinch of salt. Stir-fry for 3-5 minutes over medium heat.

6. 6

   Step 6

   Then add the paprika with half the garlic. Stir-fry for 1 more minutes and add the tomato sauce with some water.

7. 7

   Step 7

   Add the chicken, cook each side for 2 minutes and cover. If necessary, add some water.

8. 8

   Step 8

   Season the potatoes with the remaining oil, salt, pepper and parsley. Mix well.

9. 9

   Step 9

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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