Spanish Konjac Rice Pan Low Carb

Ingredients for 2 servings:

• 140 g konjac rice, dry
• 2 tbsp olive oil
• 400 g chicken breast fillet(s)
• 3 garlic cloves
• 85 g black olives, pitted
• 1 large onion(s)
• 2 bell peppers, color to taste
• 250 g cherry tomatoes
• some chicken broth
• Spice mix for paella
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, cook the konjac rice in boiling salted water for 20 minutes. Drain, rinse briefly, then return it to the hot pot for another 10 minutes and add the paella seasoning. Meanwhile, cut the meat into strips. Peel and press the garlic cloves. Halve the olives. Peel and dice the onion. Slice the bell peppers. Halve the cherry tomatoes. Sauté the onions in olive oil in a large pan, then add the chicken and cook. Season with salt and pepper. Add the bell peppers and garlic to the pan and cook briefly, then add the olives and cherry tomatoes and let them warm through. Then add the cooked konjac rice to the pan and stir well. If there is a lack of liquid, chicken stock works well to make up for it. Season the dish with salt, pepper, and paella seasoning. Tip: The rice dish tastes almost better the next day. Nutritional values ​​(approx.) per serving: 442 kcal / 16g fat / 50g protein / 16g carbohydrates