Ingredients
Scale
- 2 large chicken breasts, cut into chunks
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chili flakes
- Salt & black pepper
- 1 cup basmati rice
- 2 cups water
- Salt (for rice)
- 1 tbsp chopped parsley
- 300 g baby potatoes, halved
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tbsp olive oil
- ½ tsp dried oregano
- 100 ml chicken broth
- 1 garlic clove, minced
Instructions
- Rinse rice and cook with water and salt for 12–15 minutes until fluffy. Stir in parsley.
- Toss potatoes with olive oil, salt, pepper, and oregano. Roast at 200°C (400°F) for 25–30 minutes until golden.
- Season chicken with paprika, garlic powder, chili flakes, salt, and pepper. Cook in a pan with oil for 6–8 minutes until fully cooked.
- Sauté onion and bell peppers for 5–6 minutes until slightly softened.
- Add garlic, paprika, and chicken broth to the pan and simmer for 2–3 minutes.
- Return chicken and potatoes to the pan and toss in the sauce.
- Serve with rice and garnish with parsley.
Notes
- Perfect for meal prep and lasts 3–4 days refrigerated.
- Add lemon juice before serving for freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Meal Prep
- Method: Mixed Cooking
- Cuisine: American