

Prep Time: 15 mins Cook Time: 25 mins Serving: 2
Ingredients:
4 red peppers
½ tbsp coconut oil
3 celery sticks, diced
1 small onion, diced
2 carrots, diced
2 chicken breasts (roughly 450g in total)
2 tsp smoked paprika
2 tsp ground cumin
1 clove garlic
350g basmatic rice
100g tinned chickpeas, drained and rinsed
2 tbsp soy sauce
Instructions:
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Preheat the oven for 10 mins at 1900C.
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Cook the basmati rice for 10 mins or so until done.
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Cut off the top of the peppers and put to one side. Using a sharp nice remove the seeds and white parts from the inside of the peppers. Stand the peppers upright on a baking tray line with foil. Cook in the oven (fan 1700C, gas mark 5) for 8 minutes, until they start to soften.
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Sprinkle the paprika and cumin over the chicken in a bowel and set to one side.
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While the peppers are cooking, melt the coconut oil in a frying pan over a high heat. Add the celery, onion and carrot. Stir-fry for 3-4 minutes, then add the garlic and spiced chicken and continue to stir-fry for 2 minutes – try and get a nice brown colour to the chicken.
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Reduce the heat, toss everything together and season well. Add the rice, chickpeas and 3 tbsp of water. Stir-fry for another 2 minutes and take the pan off the heat.