Spicy rice bowl with chicken — Meal
Meal

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Macros (per serving)

Fat

56%

(31 g)

Protein

20%

(27 g)

Carbs

24%

(32 g)

25 g Net,

7 g Fiber

516 Calories (per serving)

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Meat dishes

Poultry & Wild Recipes

Oven dish

Vegetable Dishes

Rice, Pasta & Pizza

Spicy rice bowl with chicken

Ingredients

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Coconut oil

2 Tbsp

Broccoli

500 g

Chicken thighs

500 g

Black pepper

to taste

Celtic sea salt

to taste

Cauliflower (rice)

500 g

Kelp Noodles

100 g

For the mustard sauce:

Coconut oil

1 Tbsp

Onion

1 piece

Garlic

2 cloves

Red pepper (hot)

1 piece

Mustard Yellow

4 Tbsp

Coconut aminos

4 Tbsp

Maple syrup

3 Tbsp

Apple cider vinegar

2 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Preheat the oven to 390°F and line a baking sheet with baking paper.

2

Cut the broccoli into florets and the chicken fillet into cubes. Finely chop the garlic and cut the red pepper into rings.

3

Rub the broccoli with some coconut oil and sprinkle with salt and pepper. Roast in 20 minutes.

4

In the meantime, fry the chicken pieces in a frying pan with coconut oil and season them with salt and pepper.

5

Bring the seaweed pasta to the boil in a pan of water and let it cook gently for 20 minutes. Drain the pasta and drain.

6

While the pasta is cooking, make the mustard sauce. Heat the coconut oil in a saucepan and gently sauté the onion, garlic and red pepper.

7

Add mustard, coconut aminos, maple syrup and apple cider vinegar and simmer for 2-5 minutes.

8

Make the rice bowls by combining the broccoli, chicken, mustard sauce, seaweed pasta and cauliflower rice into individual bowls.

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Details

Allergens

Fruit, Nightshade, Mustard

Diet

Paleo

Course

Lunch, Dinner

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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