Chicken Paprika Rice Skillet

What you need

Ingredients

Measured for 4 servings.

• 640 gChicken Breast, raw
• 720 gWhite Rice, cooked
• 400 gBell Pepper
• 200 gOnion
• 12 gPaprika
• 200 gGreek Yogurt 2%
• 20 gOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Chicken Paprika Rice Skillet: 640 g Chicken Breast, raw, 720 g White Rice, cooked, 400 g Bell Pepper, 200 g Onion, 12 g Paprika, 200 g Greek Yogurt 2%, 20 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Use a wide pan so the protein and vegetables can brown instead of steaming. Preheat it over medium-high heat before adding the measured oil when oil is listed.

3. 03

   Cook the raw protein first, breaking ground meat into small pieces or turning chicken evenly. Once it has developed colour, add onion and bell pepper.

4. 04

   Add the cooked rice or pre-cooked potato component only after the raw protein is nearly done. Toss until everything is hot and any tomato/salsa moisture has reduced enough to coat the food rather than pool.

5. 05

   Turn off the heat, check seasoning balance from the measured sauce/spices and divide into 4 equal portions.

6. 06

   Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.

7. 07

   Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.