7 surprising variations on chicken and rice!

1. It is the stereotypical food of the average fanatic strength athlete: chicken with rice. And although there is of course much more possible, this is a very good way to get enough protein and slow carbohydrates. For many people, however, such a meal is a specter, because who wants to eat the same thing every day?

2. It is the stereotypical food of the average fanatic strength athlete: chicken with rice. And although much more is possible, this is indeed a very good way to get enough protein and slow carbohydrates. For many people, however, such a meal is a specter, because who wants to eat the same thing every day?

1. The good news? Even if you only eat rice with chicken, there is still plenty of variety available. With some different herbs and some different preparation methods you just eat a completely different meal every day of the week. In this blog post, we'll give you seven delicious ideas for chicken and rice â € “just a little different.

Why chicken with rice?

1. Why is chicken with rice such an athlete's favorite to begin with? To start with, that chicken is a really good source of protein. With about 22 grams of protein per 100 grams, it helps you on your way to your daily RDA. However, because it is low in fat, the calorie content remains low. That makes chicken fillet very suitable for those who want to lose fat.

2. Why is chicken with rice such an athlete's favorite to begin with? To begin with, that chicken is an incredibly good source of protein. With about 22 grams of protein per 100 grams, it helps you on your way to your daily RDA. However, because it is low in fat, the calorie content remains low. That makes chicken fillet very suitable for those who want to lose fat.

1. Rice is primarily a good source of slow carbohydrates. So it provides all the energy you need for a solid workout, but without a huge sugar peak. Furthermore, brown rice certainly also contains a lot of fiber. By combining these two products with some vegetables, you can easily have a healthy meal together.

7 times chicken with rice

1. Every day the same chicken with rice gets bored quickly. That's why we list seven delicious recipes with the same base below - and some interesting seasonings!

2. The same chicken with rice every day, however, quickly gets boring. That's why we list seven delicious recipes with the same base below - and some interesting seasonings!

1. Boil 250 rice and add 2 tsp turmeric to the water. Continue to cook according to the instructions on the package. Cut 400 g French beans and 400 g winter carrots into pieces and steam them until done. (If you don't have a steamer basket, you can also cook them briefly in minimal water.

1. Cut 300 g chicken fillet into pieces and fry in a spoonful of oil until golden brown. Add 1 tbsp curry paste, cook for another minute, then add half a can of coconut milk and a splash of stock. Let it thicken briefly into a creamy curry.

1. When the curry is ready, add another 60 g of raisins to the yellow rice. Serve with the vegetables and chicken.

1. Put 1 can of coconut milk with enough water and 250 g rice in a pan and cook until tender. Then drain and leave the rice with the lid on to keep it warm.

1. Meanwhile, heat 2 tbsp olive oil in a wok and stir-fry 300 g chicken fillet (in pieces) with a spoonful of curry paste or curry powder to taste. Then add 800 g of vegetables of your choice, such as bell pepper, carrot, snow peas or cabbage. Wok cooked in 3 minutes but crispy. Season the chicken with sweet chili sauce and serve with the coconut rice.

1. Boil 150 g of rice according to the instructions on the package. Meanwhile, heat 30 g butter in a pan and fry 300 g chopped onion slightly translucent. Then add 300 g chicken fillet (in pieces) and 400 g mushrooms (in quarters). Fry for 5 minutes and add 2 tbsp flour. Reduce the heat and keep stirring for 2 more minutes. Then add 150 ml of strong stock and let it boil for a few minutes.

2. Boil 150 g of rice according to the instructions on the package. Meanwhile, heat 30 g butter in a pan and fry 300 g chopped onion slightly translucent. Then add 300 g chicken fillet (in pieces) and 400 g mushrooms (in quarters). Fry for 5 minutes and add 2 tbsp flour. Reduce heat and keep stirring for 2 more minutes. Then add 150 ml of strong stock and let it boil for a few minutes.

1. Meanwhile, add 400 g broccoli rice (or 400 g ground broccoli) to the cooked rice. Let stand for 5 minutes with the lid on and then serve with the ragout.

1. Boil 200 g rice with 2 tsp turmeric through the water. In the meantime, fry 2 chopped onions in 2 tbsp oil in a frying pan. After one minute add 300 g chicken fillet in cubes and fry for 5 minutes until done. After those five minutes, add 400 g kidney beans, 1 bell pepper (diced), 1 can of corn and 150 g peas and heat them for a while.

1. Drain the rice and mix with the chicken and vegetables. Season with lots of cumin, paprika and possibly some cayenne pepper. Add salt and pepper to taste.

1. Melt 40 g of butter in a pan with a thick bottom. Bake 300 g of chicken fillet for 5 minutes and then remove the chicken from the pan. Keep aside while preparing the risotto.

2. Melt 40 g of butter in a pan with a thick bottom. Bake 300 g chicken fillet for 5 minutes and then remove the chicken from the pan. Keep aside while preparing the risotto.

1. In the same pan, fry 1 chopped onion, 250 carrots in cubes and 1 celery in cubes. Then add 300 g risotto rice and stir for 1 minute, until the grains are translucent. Pour in a dash of stock and reduce the heat. Add a new dash of stock each time the previous one has been incorporated. Stir frequently. In total you will need about 800 ml.

1. When the rice is almost soft, add another 150 g green peas and put the chicken back in the risotto. Season with salt, pepper and some Parmesan cheese.

1. Place 200 g rice in plenty of water and bring to the boil. In the meantime, finely chop 4 cm ginger and 4 cloves of garlic. Heat 3 tbsp oil in a wok and fry 2 chopped onions, the ginger and garlic and 1 tbsp sambal over low heat. Add 300 g chicken breast and 400 g chopped string beans and fry for another 5 minutes.

1. Drain the cooked rice and fry it for 3 minutes. Meanwhile, fry 4 eggs in another frying pan. Season the fried rice with salt and pepper and serve with the eggs and 250 g bean sprouts.

1. Place 200 g rice in plenty of water. Cut 300 g chicken fillet into slices and fry for 5 minutes. Keep it separate.

1. In the meantime, slice 1 zucchini, 1 aubergine and 1 bell pepper and stir-fry with 250 g cherry tomatoes in 2 tbsp oil for 5 minutes. Drain 400 g of lima beans well and add them to the vegetables. Bake for another minute. Slice a large handful of basil and add to the vegetables. Serve the ratatouille with the chicken breast slices and the rice.