Indonesian rice salad with chicken

Ingredients for 1 servings:

• 60 g whole grain rice
• 100 g chicken breast fillet(s)
• 1 spring onion(s)
• ½ bell pepper(s), green
• ½ tsp coconut oil
• Sea salt and pepper, black
• 1 carrot(s)
• 1 tsp peanut butter (100%)
• 1 tbsp lime juice
• ½ tsp curry paste, red
• 1 tbsp soy sauce
• 1 tbsp water
• 1 tsp peanuts, salted, for garnish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

For Meta Type Alpha

First, cook the whole-grain rice according to the package instructions. Meanwhile, wash the spring onion and slice into thin rings. Wash the bell pepper and slice into strips. Thoroughly wash the chicken breast fillet, pat dry, and slice into strips. Brown the chicken in a hot pan with ½ teaspoon of coconut oil. After a few minutes, add the spring onion and bell pepper strips and cook. Season with black pepper and sea salt. Peel the carrot and grate it. Drain the rice and place it in a tall bowl with the grated carrot and the other fried ingredients. For the dressing, combine the peanut butter with lime juice, red curry paste, soy sauce, and 1 tablespoon of water. Before serving, pour the dressing over the salad and garnish with peanuts. 481 kcal per serving