𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗖𝗮𝗰𝗰𝗶𝗮𝘁𝗼𝗿𝗲 𝘄𝗶𝘁𝗵 𝘀𝗽𝗶𝗰𝘆 𝗿𝗶𝗰𝗲⁣

▪️

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:⁣

• 1KG of chicken tenderloins ⁣
• 1 brown onion, diced ⁣
• 6 cloves of garlic, crushed ⁣
• 15 black olives, pitted & halved⁣
• 400g of button mushrooms, sliced ⁣
• 1 red bell capsicum, sliced ⁣
• 2 Tbsp of olive oil ⁣
• 800g canned roma tomatoes⁣
• 1 Tbsp of tomato paste ⁣
• 1 Tbsp chilli capsicum paste⁣
• 200ml chicken stock ⁣
• Salt & pepper, as you desire ⁣
• 1 Tsp dried oregano⁣
• 1 Tsp thyme ⁣
• 1/4 cup parsley, chopped ⁣

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𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: ⁣

1. Pre heat a deep pan on medium heat. ⁣

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2. Add 1 Tbsp of oil to the pan, allow the oil to heat up for 30 seconds. Add the tenderloins, salt & pepper. Cook until golden. 𝘔𝘢𝘬𝘦𝘴𝘶𝘳𝘦𝘯𝘰𝘵𝘵𝘰𝘰𝘷𝘦𝘳𝘤𝘳𝘰𝘸𝘥𝘵𝘩𝘦𝘱𝘢𝘯, 𝘺𝘰𝘶𝘥𝘰𝘯’𝘵𝘸𝘢𝘯𝘵to 𝘣𝘰𝘪𝘭𝘵𝘩𝘦𝘤𝘩𝘪𝘤𝘬𝘦𝘯. ⁣

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3. Remove the chicken from the pan & place aside. ⁣

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4. Add 1 Tbsp of oil to the pan, add the onions and fry until golden. Add the garlic, red bell capsicum, mushrooms, thyme & oregano and stir well for 2 minutes on a low to medium heat. ⁣

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5. Add the tomato & capsicum paste and mix well. Add the olives. Fry off the paste for a minute or so. ⁣

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6. Add the roma tomatoes and chicken stock. Add the cooked chicken. Bring to boil and then simmer on a low to medium heat for 20minutes. ⁣

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7. Garnish with fresh parsley. ⁣

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: ⁣𝗦𝗽𝗶𝗰𝘆 𝗥𝗶𝗰𝗲⁣

• 1 cup basmati rice, washed ⁣
• 1 Tbsp chilli capsicum paste⁣
• 1 Tsp salt ⁣
• 1.5l chicken stock ⁣

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𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: ⁣

• ⁣1. In a medium pot add the oil & capsicum paste fry off the paste for 1 minute on a medium heat.⁣

• 2. Add the rice, stock & salt. Bring to the boil. Cover the pot, then turn the heat down to a simmer. Cook for 15 minutes, turn the heat off and allow to sit for 5 minutes. ⁣

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𝙍𝙚𝙘𝙞𝙥𝙚 𝙨𝙚𝙧𝙫𝙚𝙨 𝟲 𝙥𝙚𝙤𝙥𝙡𝙚⁣⁣

𝗖𝗔𝗟𝗦:274⁣

𝗣𝗥𝗢: 41⁣g

𝗖𝗔𝗥𝗕𝗦: 9g⁣

𝗙𝗔𝗧𝗦: 6g ⁣

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𝙈𝙖𝙘𝙧𝙤𝙨 𝙬𝙞𝙩𝙝 𝟭𝙘𝙪𝙥 𝙤𝙛 𝙘𝙤𝙤𝙠𝙚𝙙 𝙨𝙥𝙞𝙘𝙮 𝙧𝙞𝙘𝙚⁣

𝗖𝗔𝗟𝗦: 486⁣

𝗣𝗥𝗢: 47g ⁣

𝗖𝗔𝗥𝗕𝗦: 49g ⁣FATS: 7g.