A great option for pre or post exercise as it is high in carbohydrates and protein with relatively low fat if you use reduced fat coconut milk.
Health Benefits
The herbs and spices in this dish contain natural anti-inflammatory properties that have been linked to the prevention of many age-related diseases.
Expert Tips
Substitute the rice for a lower carb option on a rest day.
Equipment
Non-stick pan
Medium sized pot
Ingredients
1tbspRapeseed oil
1Onion(chopped)
2clovesGarlic(crushed)
1Red chilli peppers
1tspTurmeric
¼tspCumin
½tspPaprika
1Red bell pepper
½Head of broccoli
2Chicken breast(approx. 300g)
1tbspHoney
200mlReduced fat coconut milk
100gPineapple
1cube Chicken stock
150gRice
2Servings
Instructions
Preheat some rapeseed oil on a pan. Fry the onion, garlic, chilli and a pinch of salt until translucent.
Chop up the pepper, broccoli and chicken and add to the pan. Fry on a medium heat for 10 minutes.
Meanwhile, dissolve the stock cube in a pot of boiling water. Add in the rice and cook on a low-medium heat until fluffy and the water has been absorbed.
Add the spices, pineapple, honey and coconut milk into the pan.
Stir through and leave to simmer for 10 minutes.
Add rice to the pan and stir thoroughly before serving.