Chicken Breast Cheese Rice

Name: Chicken Breast Cheese Rice
Yield: 668 g
Ingredients: Paro Whole Grain Rice 200 g; Shredded Mozzarella Cheese 80 serving; Minced Garlic 5 teaspoon; Allulose Syrup 20 spoon; Heinz Reduced Sugar Ketchup 20 g; Oyster Sauce 30 serving (2 spoons); Soy Sauce 10 g; Sugar-Free Gochujang (Korean Red Pepper Paste) 20 spoon; Red Pepper Powder 3 spoon; Steamed Cabbage 70 side dish bowl; Stir-Fried Onion 40 side dish bowl; Green Onion 10 g; Grilled Chicken Breast 150 serving (palm-sized); Extra Virgin Avocado Oil 10 ml

939 kcal

#high protein #low carb #low calorie

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Ingredients

Main ingredients

Paro Whole Grain Rice 200 g
Shredded Mozzarella Cheese 4 serving
Minced Garlic 1 teaspoon
Allulose Syrup 1 spoon
Heinz Reduced Sugar Ketchup 20 g
Oyster Sauce 1 serving (2 spoons)
Soy Sauce 10 g
Sugar-Free Gochujang (Korean Red Pepper Paste) 1 spoon
Red Pepper Powder 1 spoon
Steamed Cabbage 1 side dish bowl
Stir-Fried Onion 0.5 side dish bowl
Green Onion 10 g
Grilled Chicken Breast 1.5 serving (palm-sized)
Extra Virgin Avocado Oil 10 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 110.38 g 42%

Protein 78.82 g 30%

Fat 32.81 g 28%

Serving size 668g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Prepare cheese, rice, corn, and bell peppers.
3

Heat olive oil in a pan and stir-fry the chicken breast.
4

When the chicken is cooked, add rice, corn, and bell peppers and stir-fry.
5

Add cheese and stir-fry until melted.
6

Season to taste and finish.

Chicken Breast Cheese Rice

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