I’m currently in the process of finding ways to use meat that I have in my freezer so I can start doing a Pescatarian/Vegetarian/Vegan diet. So, I’m finding quick ways to get rid of Ingredients Required (5)the meats I have.
One of the meats that I had in my freezer and ready to be cooked was chicken; which lead me to decide to cook a chicken rice salad. The amount listed will make four portions; for me, I’m bulk cooking so I don’t have to worry about college over the week.

However, I used Tesco Gluten-Free Southern Fried Chicken Mini Breast Fillets for this meal. Sorry, store bought is all I had. Which is the same for the rice, I used Veetee Peri Peri Rice, but I’ve found ways of changing and fixing that for you! So, here are the ingredients: (Image to the right)

Now, let’s start!

  1. If using uncooked rice – boil water in a pan, with a 1/4 teaspoon of salt; once it begins to boil and bubble, add the rice.
  2. Once the rice is cooked, drain it of any excess water, then deposit into a mixing bowl. Add your paprika now and stir it into the rice; unless you’re using Veetee Peri Peri Rice.
  3. Now, take your chicken and put in the oven, on the grill, or in your halogen for 35 minutes at 200c. It should be crispy, but juicy and not dry. Keep checking it. If you’re using the same, southern fried chicken as me – I just put them in a Halogen oven for 15 minutes at 200c.
  4. Once your chicken is cooked, cut into slices and add to the mixing bowl.
  5. Now, for your veg: I used the microwave to cook my veg because I wanted them to remain somewhat crunchy. If you want your veg boiled, just read the instructions on the bag. If you want them crunchy like mine, put one portion at a time into the microwave for 4 minutes and 30 seconds (if it’s 800W, add or minus 30 seconds depending on the Wattage). Put two to three tablespoons of water with the portions before putting them in the microwave, covering, and heating. Once heated, add to the mixing bowl.
  6. Once you all your food is cooked and added to the bowl, use a wooden spoon to mix the ingredients together. Do it well so that when spooning it into containers, you get an equal amount of all ingredients. If you want a bit of added flavour, you can add salt and pepper to the mix, or on top of the dish once portioned.

Four portions for four lunches throughout the week.
And that’s it! A healthy, low calorie, low fat, high in protein meal, that also has a lot of veggies for your belly.

If you have any requests on what recipes I should do next, feel free to leave them in the contact sheet below!

Happy Monday, everyone!