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Creamy Chicken & Rice with 63g of Protein

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Macros entire recipe: 665 calories, 81C, 11F, 63P
rice 60g (Optional 1 lemongrass)
chicken breast 200g
red bell pepper 150g
carrot 100g
onion 50g
garlic powder, smoked paprika 1/4 tsp
salt pepper

cottage cheese 100g
gochujang 10g
honey 5g
garlic powder 1/4 tsp
black pepper

Start by cooking the rice with an optional lemongrass cut into pieces.

Chop up vegetables into smaller pieces. Put chicken breast into a plastic bag and smash it with something heavy like a pot, focussing on the thicker side until it is even. Add garlic powder, smoked paprika, salt and pepper on top of chicken.

Add oil to a pan on medium heat and fry the vegetables for 5-7 minutes. Remove vegetables from the pan, add in another touch of oil, and fry the chicken breast, flipping it every minute until cooked through. Use a food thermometer to be safe, temp should arrive at 74°C or 165°F.

Add to a blender cottage cheese, gochujang, honey, garlic powder, black pepper, and vegetables. Blend for 1 minute until smooth.

Put on a plate rice with the chicken breast and top with the sauce, done!

00:00 Preparing the chicken
02:07 Ad (LMNT)
03:05 Cooking chicken and rice
05:15 Macros

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