Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Chicken & Pepper with Rice
A simple, effective stir-fry focusing on the crunch of bell peppers and the tenderness of chicken breast. Cooked in a light garlic and soy sauce, it’s served over a bed of steaming jasmine rice. This dish is a staple for quick meal prepping and healthy weeknight eating.
A simple, effective stir-fry focusing on the crunch of bell peppers and the tenderness of chicken breast. Cooked in a light garlic and soy sauce, it’s served over a bed of steaming jasmine rice. This dish is a staple for quick meal prepping and healthy weeknight eating.
Ingredients
- 30 cup Brown Rice
- 56 g Lentils, red
- 100 g Chicken Breast Fillet
- 150 g Red Bell Pepper
- 1/2 tsp Curry Powder
- 1/2 tsp Paprika Powder
- 7.5 tbsp Coconut Oil
- 150 ml Water
- 1/4 tsp Salt and Pepper
Instructions
- Put the water in a pot and bring to a boil.
- Add the rice and salt, and let cook for 15 minutes.
- Add the lentils and cook for an additional 15 minutes.
- Cut the chicken breast and pepper into thin strips and season with curry powder, paprika powder, salt and pepper.
- Place both in a non-stick pan and fry with the coconut oil. Serve together with the lentil-rice mixture.
Storage and Meal Prep Tips
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