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Vegetable rice pan with chicken

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Ingredients for 2 servings:

  • 125 g wild rice
  • 1 bell pepper(s)
  • 250 g chicken breast fillet(s)
  • 1 zucchini
  • 1 tsp turmeric powder
  • 1 tbsp coconut oil
  • Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the wild rice according to the package instructions. Wash the bell pepper, remove the seeds, and cut into strips. Wash the zucchini, halve lengthwise, and slice into slices. Heat the coconut oil in a pan. Rinse the chicken breast fillet and pat dry. Cut into bite-sized pieces and fry lightly, turning occasionally. Remove from the pan and set aside. Add the vegetables to the pan and cook for 4 minutes. Add the cooked rice and chicken pieces to the vegetables. Season with turmeric and season with salt and freshly ground pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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