10 oz. chicken breast cut into cubes
• 1 1/2 tbsp. olive oil
• 1 carrot, sliced
• 1 celery stalk cut into 1/2-inch pieces
• 1/4 onion, sliced
• 1 cup sweet peas, frozen
• 1 diced tomato
• 3 pinches salt
• 2 pinches black pepper
• 1 cup chicken broth
• 3/4 cup rice
• Flour
Cook the rice in the microwave for about seven minutes and set aside. Begin by cutting the chicken breast into 1-inch cubes and coat them with flour. Add your olive oil to a sauté pan, heat for a minute over medium heat, and then add the chicken. Once the chicken is golden on all sides, remove it from the pan and set aside. Add the celery, carrots and onions to the sauté pan. Allow to cook for two minutes, stirring often. Add the chicken and peas. Stir, and then add the diced tomato. Stir once again. At this point add the chicken broth, salt and pepper. Cover and cook for 10 minutes over medium heat. Place the rice in a serving dish and pour the chicken over it.
Protein: 50 grams
Carbohydrates: 86.5 grams
Fat: 16 grams
Calories: 690