2 Serves
120 Mins
In a mixing bowl, combine the chicken breast with the seasoning cubes and suya spice blend. Allow the chicken to marinate for at least 15 minutes to develop flavor.
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Vitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
226 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
180 mg / 420 mgPhosphorus
602 mg / 1,250 mgPotassium
994 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
15 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Bring a pot of water to a boil. Add the quinoa and brown rice, along with a teaspoon of cooking oil. Reduce heat and simmer until the grains are tender, approximately 7 minutes. Drain if necessary and set aside.
Heat the butter in a frying pan over medium heat. Add the marinated chicken breast and sear until browned on both sides. Reduce the heat to low, cover the pan, and cook until the chicken is fully cooked through. Add a splash of water if the pan becomes too dry.
Add the mixed vegetables to the pan with the chicken and sauté until tender. Finally, stir in the cooked quinoa and brown rice mixture until well combined and heated through.
43
g58
g28
g
