Ingredients
450 grams chicken breast, cut into large pieces
2 bouillon cubes, dissolved in half glass of water
3 tablespoons lemon juice
3 tablespoons olive oil
3 cloves garlic (minced)
1 medium white onion (chopped)
315 grams white rice, washed
3 tablespoons tomato paste
2 red bell peppers, small diced
150 grams frozen veggies
2 tablespoons parsley, chopped
Salt and ground pepper to taste
5 cups boiling water
Directions
Dissolve a bouillon cube in a half cup of water in a large tupperware container and mix it with the lemon juice. Dice the chicken and place it in the container to marinate for ~30 minutes.
Meanwhile, chop and dice all vegetables, wash the rice, and boil the water in a kettle.
After the chicken has marinated, heat olive oil in a large pan over medium heat and add the chicken pieces. Cook until golden brown, approximately 6 to 10 minutes.
In the same pan, sauté the onion and garlic. After that, add the rice, tomato paste, bell pepper, and water, stirring well.
Cover the pan, turn down the heat, and cook for about 15 minutes until the rice has absorbed the water.
Add the frozen veggies and mix in.
Makes 7 servings.
Nutrition:
Cals: 317
Protein: 19g (for more protein, easily add in more chicken)
Carbs: 41g
Fiber: 1.6g
Fat: 8g