Ingredients
- 200g raw weight jasmine rice
- 600g breast chicken cut into strips
- 1 onion
- 2 crushed clove garlic
- 1 head broccoli
- 2 carrots
- 100g mushrooms
- Half red capsicum
- 20g oil
- 1 packet mingle creamy buffalo chicken bake
Method
- Weight, wash and soak your rice for 5-10min
- Season chicken with 10g of seasoning and salt. Get that going on the heat.
- Take chicken out and get your rice going with salt. ( I use the one knuckle trick and works every time cook it for 20min. Then remove it off the stove keep it covered for 10min.
- Add oil, garlic and onion to the same pot sauté for a few minutes, then add your veggies cook on low-med heat for 5-10min.
- Once softened add chicken back in with mingle seasoning and top with some water.
- And further cook for another 5-10min.
- Serve and enjoy!
Recipe Makes 5
macros per serving:
Calories: 350
P: 29g
C:45g
F: 5.2g