Chicken and rice with vegetable medley
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By Mirren
Chicken and rice with vegetable medley
5 steps
Prep:10minCook:30min
An easy, straightforward weekday meal that’s both balanced and delicious.
This meal serves two people and can either be split in half or slightly altered to suit individual needs. (Example; I cook this for myself and my partner who is a foot taller than me, so I portion 1 cup/170g of the cooked rice for me and the rest for him, slightly less that half of the chicken for me and slightly more than half of the chicken for him, and half each of the veg)
Updated at: Thu, 17 Aug 2023 06:41:27 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
41
High
Nutrition per serving
Calories953.7 kcal (48%)
Total Fat37 g (53%)
Carbs93 g (36%)
Sugars13.6 g (15%)
Protein62.4 g (125%)
Sodium992.4 mg (50%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Put rice on to cook (water should be 1.5x rice. So for 0.75 cups of rice, slightly under 1.25 cups of water). Break chicken oxo cube and dissolve in the water, add a couple shakes of garlic powder, and leave to cook.
2. Preheat wok or frying pan, add tbsp of oil.
Step 2
2. Preheat wok or frying pan with 1 tbsp of oil. Once that hot add in onion, and let that cook until it has a bit of colour. Then add garlic and cook for about two minutes.
Step 3
3. Add in peas and corn. Mix all together and leave it to cook, stirring occasionally at first and then more often as the veg cooks through to avoid it sticking to the bottom.
Step 4
4. Cut chicken into strips and coat generously with salt, pepper, garlic and turmeric (or your preferred seasoning combinations)
Step 5
5. Cook chicken on a pan on medium heat until browned on all sides. Either keep cooking then in the pan until they’re cooked through or pop then in the oven at 180 for ten or so minutes, while the veg finishes cooking
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