Chicken and rice doesn't have to be boring and tasteless. Try this dish out for a great meal that is easy on the digestion
1 Serving: Calories: 643 | Protein: 47g | Fats: 25g | Carbs: 55g
INGREDIENTS
- 120 g chicken breast
- ½ cup boiled chickpea
- ¾ cup cooked (¼ cup uncooked) basmati rice
- 4 sprigs purslane, only leaves
- 3 cherry tomatoes, cut into half
- ⅛ tsp black pepper
- ¼ tsp garlic powder
- 1 tbsp Olive oil
- Salt
*FOR 1 SERVING
PREPARATIONS
- Marinate the chicken with olive oil, salt, pepper, and garlic powder for an hour in the refrigerator.
- Heat the cast-iron skillet, then cook the marinated chicken until golden brown grill marks appear on both sides. Then slice the cooked chicken in any shape you wish.
- Arrange the basmati rice, chickpeas, veggies, and chicken on a serving plate.
