Informations supplémentaires
30 min.
|
660 kcal
|
easy
|
Printable version
1. Cook chicken
Drain chicken and pat dry with paper towel. Season well with salt and pepper. Heat 2 tbsp. oil in a large saucepan over medium-high. Once hot, add chicken and onion and cook for 2–4 minutes, or until chicken reaches an internal temperature of 165°F.
2. Prepare Ingredients
Meanwhile, cut peppers in half and remove stem and seeds. Cut into 1/2 inch pieces. Cut tomato into 1/2 inch pieces. Pick and chop parsley leaves. Peel onion and dice into 1/2 inch pieces. Rinse and drain rice in a fine mesh sieve.
3. Cook Rice
To saucepan, add spice blend and tomato paste and cook for 30 seconds to 1 minute, stirring constantly until fragrant. Add 1¼ cups water, rice, crumbled stock cube, peppers and sriracha to taste and bring to a boil. Reduce heat to low, cover with a lid and cook for 12–15 minutes, or until grains and vegetables are tender. Stir in peas, cover with a lid and let steam for 1–2 minutes, until warmed through.
4. Serve
Serve family-style or divide chicken and rice between serving bowls. Dollop lemon herb sour cream overtop and garnish with tomatoes and parsley. Enjoy!
280gChicken strip
146gBasmati Rice
1unitChicken Broth Cube(s)
15mlTomato paste
160gMini colorful peppers
77gGreen Peas
1unitYellow Onion(s)
1unitFresh Italian Parsley
15mlSriracha
90gCherry Tomato
11gSpice Blend (allergen: sulphites)
140mlLemon Herb Sour Cream dressing (allergens: milk, sulphites)
What you need
Sieve, Large saucepan
660 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
16g
25%
cholesterol
135mg
45%
fiber
7g
28%
protein
44g
saturated
7g
35%
sodium
340mg
14%
sugar
15g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg