This simple dish can be made in advance or frozen ready for those busier days when you don’t have much time to cook but still want something homemade.
Nutritional highlights
Skinless chicken breast is a great source of lean protein, meaning it is low in saturated fat which too much of in the diet can have a negative impact on our cholesterol levels. Chicken breast is also a rich source of vitamin B12.
Vitamin B12 - an important vitamin that’s involved in the creation of red blood cells, releasing energy from the food we eat and allow our bodies to use folate (vitamin B9).
Tomatoes are a great source of vitamin C with one tomato providing almost half of our daily vitamin C intake. Our bodies can’t make or store vitamin C so it is important we eat a good source of vitamin C each day.
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Ingredients
Makes 4 servings
Preparation time: 20 minutes
Cooking time: 40 minutes
- 500g chicken breast, diced into chunks
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 tbsp peri-peri seasoning
- 1 tsp garam masala
- 1 tsp ground cumin
- 350g basmati rice
- 800ml hot low salt chicken stock
- 2 cloves of garlic, crushed
- 1cm stick of ginger, grated
- 3 tomatoes, chopped
- 3 peppers, sliced into strips
Method
Put the olive oil into a pan on a medium heat. Add in the chicken and add in half the peri-peri, mix well and brown the chicken off then transfer to a plate and set aside.
Add in the onion and garlic cook for 8-10 minutes or until soft.
Then add in the other half of peri-peri, garam masala, cumin and ginger. Mix everything together then add the rice and stir to coat.
Add the stock, return the chicken along with the peppers and tomatoes then gently simmer for 25 minutes until cooked.
Stir occasionally to prevent any rice sticking to the pan. Once cooked then serve.
Healthy swaps/tips
This is a great recipe to be frozen and enjoyed at a later date. Remember to let it cool (a maximum of 1 hour) before freezing.
Experiment adding, removing or swapping different herbs and spices, why not try fresh chillies, turmeric or coriander.
Make it vegan by swapping out the chicken for lentils, or a meat substitute, and the stock for a vegan alternative.