Rouz Abyadh bel Djej Meshwi White rice with grilled chicken and roast vegetables
Plain white rice with grilled chicken and oven-roasted carrot, courgette and onion. A batch-cooking base for the week.
Serves 4 · 45 min
Per portion (339 g)
| Calories | 393 kcal |
|---|---|
| Protein | 28.9 g |
| Carbohydrates | 46 g |
| Fat | 9.2 g |
| Saturated fat | 1.7 g |
| Sugars | 5.5 g |
| Fibre | 3.3 g |
| Sodium | 72.4 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 200 g, raw white rice
- 400 g, diced chicken breast
- 2 medium carrots
- 2 medium courgettes
- 1 large onion
- 2 cloves garlic
- 2 mgharfa kbira olive oil
- 1/2 mgharfa s8ira turmeric
- to taste dried thyme
- to taste black pepper
Method
- Cook the rice in plenty of water until tender, drain and let it cool spread out, so it keeps well in the fridge.
- Cut the carrots, courgettes and onion into even pieces and roast them with half the oil until coloured at the edges.
- Toss the diced chicken with the garlic, turmeric, thyme, pepper and remaining oil, and grill or pan-fry it until cooked through.
- Share it between lunch boxes and refrigerate once cool. It keeps about three days.