Wellnessworks Recipes for Wellbeing

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MEXICAN FRIED RICEServes: 4Prep: 10 minsCook: 25-30 minsNutrition perserving:360 kcal16g Fats32g Carbs24g ProteinWHAT YOU NEED NED• 7 oz. (300g) chicken breast• 2 cloves garlic, crushed• scant ½ cup (100g) rice• 2 tbsp. coconut oil• ½ red onion, chopped• 1 red pepper, diced• ⅜ cup (100g) sweetcorn,drained• ½ cup (100g) red kidneybeans, drained• 1 tomato, peeled, chopped• 1 avocado, stone removed,flesh diced• 1 tbsp. lime• ½ chili, chopped• handful coriander, choppedWHAT YOU YOU NEED TO TO DO DOChop the chicken into cubes. Season with salt, pepper,spices and crushed garlic.Cook the rice according to the instructions on thepackaging, drain, and transfer onto a plate to cool.Heat the oil in the pan over medium-high heat, and fry thechicken for about 3-4 minutes. Add in the chopped onionand diced peppers and continue to cook for another 3-4minutes.Next, add the drained sweetcorn, beans and the cookedrice. Mix well and cook for another 2 minutes.Remove from the heat, and add the peeled and dicedtomato, then mix.GFMPDFHPSpices:• 1 tsp. oregano• 1 tsp. paprika• 1 tsp. ground cumin• ½ tsp. chili flakesTo serve, divide the rice between plates, top withavocado, drizzle with lime juice, and sprinkle withchopped chili and coriander.PRO TIP:- To easily peel the tomato, pour boiling water over it forabout 1 min, the skin will then easily come off.
WHAT YOU NEEDWHAT YOU NEED TO DOBEEF & GREEN BEANSPASTA IN SOY SAUCE
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WEEKLY MEAL PLANNER 01MONDAYTUESDAY
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WHAT YOU NEEDHIGH PROTEINBLUEBERRY
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Wellnessworks Recipes for Wellbeing

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