This recipe is low fat, low sugar and high protein.
- 1 large chicken breast, no skin
- 1 tbsp. olive oil
- 1 can red kidney beans, drained and rinsed
- ½ onion, sliced
- ½ red capsicum, chopped
- 1/3 cup long grain rice
- 2/3 cup chicken stock
- 1 cup canned tomatoes, diced or crushed
- 1 tbsp. fajita seasoning
- 2 tsp. smoked paprika
- 1 clove garlic, crushed
- Squeeze of lemon to taste
- Sprinkle of oregano
- Cracked pepper
- In a fry pan heat olive oil and sauté onion and capsicum until softened, about 5-8 minutes. Turn down heat and add rice, stock, garlic, oregano, sprinkle a little smoked paprika and season with salt and pepper, stir a little. Add canned kidney beans over; sprinkle half the fajita seasoning mix.
- Cut your chicken in half and place on top of kidney beans, squeeze a little fresh lemon over. Sprinkle remaining fajita seasoning, oregano and cracked pepper. Place crushed tomatoes on top of chicken then remaining paprika.
- Cover with lid and cook on low heat about 20-30 minutes or until chicken has cooked through.
Servings: 2 Serving size:540g
|Average Serve||Average 100g|
|Energy||2080 kJ||386 kJ|
|497 Cal||92 Cal|
|Protein||45 g||8.3 g|
|Fat, total||12.9 g||2.4 g|
|- saturated||2.8 g||0.5 g|
|Carbohydrate||44.7 g||8.3 g|
|- sugars||9.3 g||1.7 g|
|Sodium||884 mg||164 mg|
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