Chopa Chef Recipe
A quick and hearty chicken rice bowl with sautéed vegetables, perfect for a weeknight dinner.
32Min
2Servings
520Cal
EasyLevel
Gluten freeKid friendlySpicy 1/5
#quick#dinner#one-pan#chicken
Equipment
Chef's knife
Cutting board
Cooking pot
Colander
Frying pan
Spatula
Stove
Mixing bowl
Ingredients
Main Ingredients
chicken breast (raw)
300 g
white rice (dry)
200 g
carrot (fresh)
100 g
onion (fresh)
80 g
garlic (fresh)
10 g
olive oil (liquid)
20 ml
salt (granulated)
5 g
black pepper (ground)
2 g
Instructions
1
Prepare ingredients
Wash and dice the vegetables, cut chicken into bite-sized pieces.
5 min
2
Cook rice
Boil rice in salted water until tender, then drain.
15 min100°Ctimer 15 min
Rinse rice under cold water before cooking for fluffier grains.
3
Sauté vegetables and chicken
Heat olive oil in a pan, sauté onion and garlic, add carrot and chicken, season with salt and pepper.
10 minMedium heattimer 8 min
Do not overcrowd the pan to ensure even browning.
4
Combine and serve
Mix cooked rice with sautéed chicken and vegetables. Adjust seasoning if needed and serve hot.
2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or pan on medium heat
Store in airtight container; reheat with splash of water to restore moisture.
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