Simple Chicken Rice Veggie Box

What you need

Ingredients

Measured for 4 servings.

• 600 gChicken Breast, raw
• 720 gBrown Rice Cooked
• 480 gBroccoli
• 240 gCarrot
• 200 gGreek Yogurt 2%
• 40 gLemon Juice
• 12 gOlive Oil

Make it

Method

1. 01

   Cut the chicken into equal strips and the broccoli and carrot into small bite-size pieces; keep the cooked brown rice and yogurt-lemon sauce separate.

2. 02

   Cut the chicken into even strips and the broccoli/carrot into similar bite-size pieces so nothing is overcooked while another component remains raw.

3. 03

   Heat the measured oil in a large pan over medium-high heat. Sear the chicken in a single layer for 3–4 minutes, turn and continue until nearly cooked through.

4. 04

   Add broccoli and carrot with 30–45 ml water, cover for 3 minutes, then uncover and cook until the vegetables are tender-crisp and excess water has evaporated.

5. 05

   Warm the cooked brown rice separately. Stir yogurt with lemon juice for a cold sauce and keep it away from the hot pan.

6. 06

   Divide rice, chicken and vegetables between 4 containers; cool before sealing and pack the yogurt sauce separately if storing.

7. 07

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