January 26, 2018
Sweet Peas and Saffron
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 m
Make these lunch bowls ahead of time and have your work lunches ready for the week!
2 chicken breasts
1 tablespoon olive oil
salt & pepper
3/4 cup basmati rice (uncooked)
2 bell peppers, sliced into strips
2 tablespoons red onion, diced
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon lime juice
1/4 teaspoon salt
3 tablespoons olive oil
3 tablespoons white wine vinegar
Pre-heat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow to rest for 10 more minutes before slicing.
Cook the rice according to package directions. Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide amongst 4 lunch containers, topping with the chicken.
Refrigerate until you are ready to serve.
by Denise | Sweet Peas & Saffron
Nutritional Information:Calories 479 // Fat 19 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 180 mg // Carbohydrate 41 g // Fiber 2 g // Sugars 5 g // Protein 30 g
Serving Size: 1 lunch bowl
Amount Per Serving: As Served
Calories from fat 171
% Daily Value
Total Fat 19g
Saturated Fat 2g
Dietary Fiber 2g
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