Cook the rice either the night before or the morning of, and allow it to cool fully and refrigerate it. I also cooked the chicken in two batches, since I didn't want to crowd the pan.
Serves 6
Ingredients
180g brown rice, cooked and cooled fully
1kg boneless skinless chicken breasts
2 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp ancho chili powder
Sea salt and black pepper, to taste
2 tsp canola oil, for greasing
Juice of 1 lime
2 garlic cloves, minced
1/2 red onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green zucchini, sliced and quartered
Toppings (2 tbsp for each serving):
3/4 cup Tex Mex shredded cheese
3/4 cup salsa
Directions
Slice chicken breasts into bite sized pieces. Mix spices together in a small bowl.
Grease a wok with canola oil and set to medium heat. Place chicken pieces into wok and squeeze lime juice over chicken. Season with spice mix. Stir fry chicken until fully cooked, then transfer to a plate. Juices from chicken will remain in the wok.
Turn heat up to high and add garlic, peppers, zucchini and onions. Stir fry vegetables, stirring constantly. When vegetables are cooked yet still crunchy, add the rice and mix well. Stir fry the rice, stirring constantly. Add the chicken pieces to the wok and mix.
Scoop servings into bowls and top with cheese and salsa while chicken and rice is hot, so the cheese melts.
Nutrition (including toppings)
Calories 444
Fat 16.6g
Saturated fat 5.7g
Carbohydrates 32.1g
Fibre 3.5g
Sugars 4.2g
Protein 41.1g
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