Name: Chicken with instant rice and pickled vegetables
Prep time: 8 min
Cook time: 4 min
Total time: 12 min
Yield: 1 serving
Ingredients: 6 oz canned chicken breast, drained and patted dry; 35 g instant white rice; 1/3 cup water; 3 oz cucumber, thinly sliced; 1/2 medium carrot, shredded; 1 oz radishes, thinly sliced; 1 1/2 tbsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays

Nutrition

Per serving

526 calories

Protein: 49g; 38% of calories
Carbs: 41g; 32% of calories
Fat: 17g; 29% of calories

Instructions

Prep 8 min · Cook 4 min

Bring the water and a pinch of the salt to a boil in a small saucepan. Stir in the instant rice, cover, and remove from the heat. Let sit for 5 minutes.
Whisk together the rice vinegar, sugar, and a pinch of the salt in a bowl until dissolved. Toss in the cucumber, carrot, and radishes. Let sit for at least 5 minutes while you cook the chicken.
Coat a small skillet with cooking spray and set 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 cook, undisturbed, for 2 minutes to brown. Flip and cook until hot throughout, about 1 minute more. Done when hot throughout, 165°F.
Fluff the rice with a fork and place on a plate. Serve the seared chicken and the pickled vegetables with their liquid alongside.

Nutrition

Ingredients

Instructions

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