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Spanish Chicken with Sautéed Vegetables and Apple Rice Cups
Spanish Chicken with Sautéed Vegetables and Apple Rice Cups

Spanish Chicken with Sautéed Vegetables and Apple Rice Cups
A flavorful Spanish-inspired chicken dish with a side of sautéed vegetables and apple rice cups.
Spanish Chicken with Sautéed Vegetables and Apple Rice Cups
Ingredients:
1
Servings
  • 200
    g
    chicken breast
  • 2
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 100
    g
    bell pepper
  • 100
    g
    zucchini
  • 1
    item
    onion
  • 1
    tsp
    paprika
  • 2
    item
    apple rice cup
  • 100
    g
    tinned peas
  • 1
    tbsp
    lemon juice
  • 10
    g
    parsley
Preparation Time: 40 minutes
Spanish Chicken with Sautéed Vegetables and Apple Rice Cups
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add minced garlic and sliced onion, sauté until translucent.
  3. Add sliced bell pepper and zucchini, cook until tender.
  4. Season chicken breast with paprika, salt, and pepper.
  5. In a separate pan, cook the chicken breast until golden brown and cooked through.
  6. Add lemon juice to the vegetables and stir in tinned peas.
  7. Serve the chicken with sautéed vegetables and apple rice cups.
  8. Garnish with chopped parsley.
Nutrition Per Serving 800 g Per 100g
Energy 675 kcal 84 kcal
Protein 45 g 5.6 g
Fibre 10 g 1.3 g
Salt 1 g 0.1 g
Sugar 12 g 1.5 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 200
    g
    chicken breast
  • 2
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 100
    g
    bell pepper
  • 100
    g
    zucchini
  • 1
    item
    onion
  • 1
    tsp
    paprika
  • 2
    item
    apple rice cup
  • 100
    g
    tinned peas
  • 1
    tbsp
    lemon juice
  • 10
    g
    parsley
1
Servings
0

Heat olive oil in a pan over medium heat.

Add minced garlic and sliced onion, sauté until translucent.

Add sliced bell pepper and zucchini, cook until tender.

Season chicken breast with paprika, salt, and pepper.

In a separate pan, cook the chicken breast until golden brown and cooked through.

Add lemon juice to the vegetables and stir in tinned peas.

Serve the chicken with sautéed vegetables and apple rice cups.

Garnish with chopped parsley.

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