Turmeric Rice with Vegetables and Grilled Chicken

Ingredients

• Chicken Breast200 g
• Rice1/2 cup (100 g)
• Carrot1/3 medium (20 g)
• Peas1/4 cup (50 g)
• Garlic1 clove (3 g)
• Turmeric1/2 teaspoon (1 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat half of the oil in a pot over medium-high heat. In the meantime, chop the garlic together with the carrot and add them to the pot with the peas.

2. 2

   Step 2

   Stir-fry for 1-2 minutes and add the rice, turmeric, salt and pepper to taste. Stir-fry 1-2 more minutes.

3. 3

   Step 3

   Add water or broth (about 2 times the amount of rice). Once boiling, lower the heat and cover. Cook for 17-20 minutes or until the liquid

4. 4

   Step 4

   Separately, heat a pan over high heat. Once heated, add the remaining oil.

5. 5

   Step 5

   Add the chicken and cook for 4-6 minutes per side. Once done, remove and set aside.

6. 6

   Step 6

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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