Name: Chicken with pickled vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz canned chicken breast, drained and patted dry; 1 tsp olive oil; 1/4 cup long-grain white rice; 1/2 cup water; 3 oz cucumber, thinly sliced; 3/4 small carrot, shredded; 1 oz radishes, thinly sliced; 1 1/2 tbsp rice vinegar; 1/2 tsp sugar; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

517 calories

Protein: 40g; 32% of calories
Carbs: 50g; 39% of calories
Fat: 16g; 29% of calories

Instructions

Prep 10 min · Cook 15 min

Combine the rice, water, and a pinch of the salt in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the rice vinegar, sugar, and a pinch of the salt in a bowl until dissolved. Toss in the sliced cucumber, shredded carrot, and radishes. Let sit for 15 minutes, tossing once or twice, while you finish the chicken.
Heat the olive oil in a small skillet over medium-high heat. Break the dried chicken into large chunks and season with the pepper and the remaining salt. Add the chicken to the pan and spread into one layer. Leave undisturbed for 2 minutes to brown, then flip and cook until golden in spots and hot, about 1 minute more. Done when heated through, 165°F.
Fluff the rice with a fork and place on a plate. Serve the chicken chunks and the pickled vegetables alongside.

Nutrition

Ingredients

Instructions

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