 Preparation Time |
20mins
|
 Cooking Time |
10mins
|
 Level |
Easy
|
 Serves |
4
|
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1/4 teaspoon Cayenne Pepper
1 pound Chicken breasts, skinless and boneless
1 Red bell pepper
12 Broccoli, cut into small forets
1 Onion
Low cal spray
1/4 plate Basmatti rice
25g Cashew nuts
Serves 4
FC + 0.5 Bite per serving
Combine the paprika, salt, pepper, and cayenne in a medium bowl.
Add the chicken and give it a good toss until fully coated in the mix. Cover and refrigerate for 15 minutes.
Heat low cal spray in a non-stick pan over high heat.
Chop the onion and broccoli and add them to the pan, stirring occasionally, until the vegetables are soft.
Add the spice-rubbed chicken and cook, stirring, until no longer pink in the centrer.
Remove from pan and set aside.
Dry fry cashew nuts in a pan til golden then crunch up over the other ingredients.
Serve with 1/4 plate of basmatti rice.
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