I'm all for quick, delicious and nutritious recipes and this one ticks all the boxes. It takes around 30 minutes tops to make it and should last you for two days.
Tip: to save time, buy frozen vege such as onion, garlic, mushrooms, peppers. They come ready chopped and in case you won't use the whole pack, you can put it back in the freezer to use it another time.
1 cup of long grain or basmati rice*
2 skinless, boneless chicken breasts, sliced into strips
1 cup of frozen peas
1 cup of sliced mushrooms (optional)
1 sliced bell pepper
2 sliced onions
4 garlic gloves, crushed
3 tbsp. butter, or coconut oil, or ghee (for a dairy free option, use coconut oil or ghee)
1/2 tsp. turmeric
salt and pepper to taste
* Ideally, the rice should be soaked overnight (or if you go to work you can put it in water in the morning, ready to be cooked when you come back home) in order to reduce any possible traces of toxins such as arsenic. After soaking time is completed, drain the rice using a fine-mesh strainer and gently rinse.
Cook the rice in salted boiling water approximately 25 minutes until rice has absorbed the liquid and reached the consistency you desire. Then mix the turmeric, a bit pf pepper, one clove of crushed garlic and one tablespoon of butter (or coconut oil, or ghee) into the rice, cover it with a lid and set aside.
Heat 1 tablespoon of butter (or coconut oil, or ghee) in a large frying pan and add the chicken strips. Season them with salt and pepper and fry over a high heat around 5 minutes until the chicken is cooked through. Remove it from the pan and set aside.
Add the third tablespoon of butter (or coconut oil, or ghee) in the same pan, then add the onions, garlic and bell pepper and stir occasionally for 3-4 minutes. Add the peas and mushrooms and cook for another 3 minutes over a high heat.
Turn the heat down, add the cooked rice and chicken strips, mix everything together, then season to taste with salt and pepper.
Enjoy your food and chew it throughly!