©2019 Caitlin Tinn Performance Nutritionist | All rights reserved
Location | Burford Road, Chipping Norton, Oxfordshire

Prep Time: 15 mins             Cook Time: 25 mins           Serving: 2

 

Ingredients:

4 red peppers

½ tbsp coconut oil

3 celery sticks, diced

1 small onion, diced

2 carrots, diced

2 chicken breasts (roughly 450g in total)

2 tsp smoked paprika

2 tsp ground cumin

1 clove garlic

350g basmatic rice

100g tinned chickpeas, drained and rinsed

2 tbsp soy sauce

Instructions:

  1. Preheat the oven for 10 mins at 1900C.

  2. Cook the basmati rice for 10 mins or so until done.

  3. Cut off the top of the peppers and put to one side. Using a sharp nice remove the seeds and white parts from the inside of the peppers. Stand the peppers upright on a baking tray line with foil. Cook in the oven (fan 1700C, gas mark 5) for 8 minutes, until they start to soften.

  4. Sprinkle the paprika and cumin over the chicken in a bowel and set to one side.

  5. While the peppers are cooking, melt the coconut oil in a frying pan over a high heat. Add the celery, onion and carrot. Stir-fry for 3-4 minutes, then add the garlic and spiced chicken and continue to stir-fry for 2 minutes – try and get a nice brown colour to the chicken.

  6. Reduce the heat, toss everything together and season well. Add the rice, chickpeas and 3 tbsp of water. Stir-fry for another 2 minutes and take the pan off the heat.