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JAMIE LAWSON
Nut rice with garlic chicken and stir-fried sprouts
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Ingredients
Directions
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Mix the garlic with 2 tablespoons of olive oil, lemon juice, oregano, salt and pepper in a bowl. Put the chicken strips through and let rest.
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Cook the sprouts in salted water for about 5 minutes. Drain and stir in the chickpeas.
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Cook the nut rice according to the instructions on the package.
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Heat the remaining olive oil in a frying pan and stir fry the sprouts and chickpeas a few minutes until they are slightly discolored. Scoop the coriander through.
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Heat a second frying pan and stir fry the chicken in about 5 minutes brown. Pour a few tablespoons of water into the pan and stir the cakes.
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Put the rice on plates and spread the sprouts and chicken over it. Sprinkle with the gravy from the pan and sprinkle with a little coriander.
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Nutrition
720Calories
Sodium0% DV0g
Fat46% DV30g
Protein76% DV38g
Carbs23% DV68g
Fiber0% DV0g
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