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Spiced shredded chicken bowl with sautéed vegetables and basmati rice with pine nuts

Name: Spiced shredded chicken bowl with sautéed vegetables and basmati rice with pine nuts
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 unit chicken breast; 150 grams basmati rice; 20 grams pine nut; 3 g smoked paprika; 2 g ground cumin; 1 unit onion, in thin strips; 1 unit zucchini, in half-moons; 4 g vegetable broth powder; 320 ml water; 150 ml water; 1 teaspoon oregano; 1 clove garlic, chopped

This bowl combines tender shredded chicken seasoned with cumin and smoked paprika, sautéed vegetables and basmati rice with pine nuts. It’s a complete dish, easy to prepare and full of flavor, ideal for a quick family meal.

Servings: 2
Cook: 35 min

Ingredients

2 unit chicken breast
150 grams basmati rice
20 grams pine nut
3 g smoked paprika
2 g ground cumin
1 unit onion, in thin strips
1 unit zucchini, in half-moons
4 g vegetable broth powder
320 ml water
150 ml water
1 teaspoon oregano
1 clove garlic, chopped

Instructions

Cook the rice: in a lidded saucepan, bring 320 ml of water for the rice to a boil with a pinch of salt, add the basmati rice, reduce the heat to medium-low and cook covered for 11–13 minutes. Once cooked, drain and set aside.
Prepare the vegetables: peel and cut the onion into thin strips. Trim the ends of the zucchini and slice into 0.5–1 cm half-moons. In a skillet with a drizzle of oil over medium heat, season with salt and pepper and sauté the onion and zucchini for 6–8 minutes, stirring frequently, until soft. Remove and set aside.
Cook the chicken: in another skillet with a drizzle of oil over medium heat, season the chicken breasts with salt and pepper and cook for 3–4 minutes per side until golden and fully cooked. Remove, shred with two forks and set aside.
Season the chicken: add the shredded chicken to the skillet, stir in the ground cumin, smoked paprika, vegetable broth powder, 150 ml of water for the sauce and oregano. Bring to a boil and cook for 2 minutes, stirring to combine the flavors. Taste and adjust salt and pepper. Remove from the heat and set aside.
Sauté the rice: peel and chop the garlic. In the same skillet, heat a drizzle of oil and sauté the chopped garlic with the pine nuts for 1–2 minutes until they begin to brown. Add the cooked basmati rice and sauté for another 2 minutes, stirring to combine. Taste and adjust salt and pepper.
Serve the rice on one side of the plate, arrange the sautéed vegetables and shredded chicken separately on the other side.

Nutrition (per serving)

Calories: 474 kcal
Protein: 40 g
Carbohydrates: 31 g
Fat: 12 g
Fiber: 3 g