Quick chicken and pepper pan-fry with rice

Quick chicken and pepper pan-fry with rice: an easy everyday recipe with chicken breast, peppers, garlic, soy sauce and basmati rice.

At a glance

• Serves 2
• Prep time: 8 min
• Cooking time: 12 min
• Total time: 20 min
• Calories: 430 kcal per serving
• Protein: 40 g
• Fat: 12 g
• Carbs: 38 g

Ingredients

• 400 g chicken breast fillet
• 200 g basmati rice
• 1 tbsp olive oil
• 1 clove of garlic
• 2 peppers
• 1 tsp sweet paprika
• 1 pinch of sea salt
• 1 pinch of black pepper
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife

1. Cook the basmati rice according to the packet instructions until fluffy.
2. Cut the chicken breast fillet into bite-sized pieces. Slice the peppers into strips and finely chop the garlic.
3. Heat the olive oil in a large frying pan. Season the chicken with the sweet paprika, sea salt and black pepper and fry until golden brown all over.
4. Add the peppers and garlic and fry briefly until the peppers are still slightly tender-crisp.
5. Stir in the soy sauce and toss everything briefly so the flavours come together.
6. Serve the chicken and pepper pan-fry with the rice straight away.

Good to know

A meal like this rescues tired days. Warm, savoury and on the table fast, without much effort. Exactly the kind of pan-fry that always works.

Swaps

Basmati rice → brown rice (more fibre) | Chicken breast → turkey breast (similar protein content, a bit of variety) | Soy sauce → tamari (often gluten-free) | Olive oil → avocado oil (stable when heated, mainly monounsaturated fats)

Allergens

Soy sauce contains soya and usually gluten (wheat); season mildly for children, and in pregnancy cook the chicken all the way through.

Dairy-free recipes