Plant-based Tuscan chicken with rice
Plant-based Tuscan chicken with rice
776kcal Per person
32g Protein
75g Carbs
38g Fat
16g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ onion
- 1 clove garlic (5 g)
- 8 cherry tomatoes
- 3 sun-dried tomatoes
- 1 tablespoon olive oil (15 ml)
- 3 ounces chicken strips, plant-based (84 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 teaspoon oregano, dried (2 g)
- ½ teaspoon paprika (ground spice) (1 g)
- 3 fluid ounces coconut milk (90 ml)
- 3 fluid ounces water (90 ml)
- 5 ounces spinach (140 g)
Preparing this recipe
- Cook the rice according to the instructions on the package until done.
- Finely chop the onion and press the garlic clove. Halve the cherry tomatoes. Cut the sun-dried tomatoes into thin strips.
- Heat the oil in a pan. Add the onion and garlic and cook for 2 minutes. Stir in the Italian herbs, oregano and paprika powder. Add the cherry tomatoes and sun-dried tomatoes and cook for another minute. Pour in the coconut milk along with the water, stir, and let simmer over low heat until the sauce thickens, about 5 minutes.
- Add the plant-based chicken to the sauce and cook for 2-3 minutes until heated through.
- Stir the spinach into the sauce until it wilts. Season the dish with some pepper and salt.
- Serve the rice with the Tuscan plant-based chicken dish.
Tip van FitChef
Garnish with fresh basil leaves.
