with Rice Pilaf
Allergens
Tags
Chicken Breast, Diced
340 g
Piri Piri Sauce
30 mL
Sweet Bell Pepper
1 unit(s)
Smoked Paprika-Garlic Blend
6 g
Microwaveable Brown Rice
250 g
Green Peas
56 g
Garlic Spread
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Line a baking sheet with foil.
- Pat chicken dry with paper towels. To the prepared baking sheet, add chicken, half the Smoked Paprika-Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 4-5 min, until opaque. (NOTE: Chicken will finish cooking in the next step.)
- Meanwhile, to a small microwavable bowl, add half the garlic spread. Microwave for 30 sec-1min, until melted.
- Whisk in piri piri sauce. Set aside.
- Flip chicken. Brush over piri piri butter mixture. Broil in the middle of the oven 4-5 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add remaining garlic spread and 1/2 tbsp (1 tbsp) oil, then swirl the pan to melt.
- Add peppers, peas and remaining Smoked Paprika-Garlic Spice Blend. Cook for 2-3 min, stirring occasionally, until peppers are tender-crisp. Season with salt and pepper.
- Meanwhile, massage the pouch of rice to separate grains. Heat rice in the microwave for 2 min, as indicated on the back of the package. (NOTE: If you don’t have a microwave, stir-fry rice in a hot non-stick pan with a splash of water for 3 min, until heated through.)
- Add rice to pan with pepper mixture. Cook for 2-3 min, stirring often, until slightly crispy. Season with salt and pepper.
- Divide rice pilaf between plates.
- Top with chicken.
- Drizzle any sauce from the baking sheet over the chicken .
950
kcal
Calories
31
g
Fat
4.5
g
Saturated Fat
120
g
Carbohydrate
5
g
Sugar
10
g
Dietary Fiber
51
g
Protein
130
mg
Cholesterol
690
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
40
mg
Calcium
5.5
mg
Iron
with Lentil Bulgur and Fresh Salad
with Couscous, Green Beans and Tomato-Olive Relish
