Classic Athlete Chicken & Rice

What you need

Ingredients

Measured for 2 servings.

• 360 gskinless chicken breast, cut into 2–3 cm pieces
• 140 gbasmati rice, rinsed and well drained
• 80 gonion, finely diced
• 5 ggarlic, finely grated
• 10 gextra-virgin olive oil
• 250 mlhot water
• 2 gsweet paprika
• 1 gground black pepper
• 3 gfine salt
• 15 gfresh lemon juice
• 10 gflat-leaf parsley, finely chopped

Make it

Method

1. 01

   Rinse the basmati rice in several changes of cold water until the water is almost clear, then drain for 5–10 minutes. Pat the chicken dry. Season the chicken with the sweet paprika, black pepper, and 1 g of the salt.

2. 02

   Heat a large non-stick frying pan over medium-high heat. Add 5 g olive oil, then spread the chicken in a single layer. Sear for about 3 minutes without moving it, turn the pieces, and cook for another 4–5 minutes, tossing once or twice, until browned and the thickest pieces reach at least 74°C. Transfer to a clean plate and rest for 5 minutes.

3. 03

   While the chicken rests, heat the remaining 5 g olive oil in a small saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened but not browned. Add the garlic and stir for 30 seconds. Add the drained rice and stir for 60 seconds so the grains are lightly coated.

4. 04

   Pour in 250 ml hot water and add the remaining 2 g salt. Bring to a gentle boil, immediately reduce to the lowest heat, cover tightly, and cook for 11–12 minutes without lifting the lid. Turn off the heat and leave covered for 10 minutes so the rice finishes steaming.

5. 05

   Fluff the rice gently with a fork, then fold through the lemon juice and parsley. Divide the rice between 2 portions and add the rested chicken. For meal prep, cool promptly, refrigerate in sealed containers, and reheat until steaming hot before serving.