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Sweet&spicy Pan Fry Chicken with Pepper Quinoa Rice (2 serving) Ingredients: – 2 palm sized boneless chicken breasts – 1/2 yellow bell peppers – 1/2 red bell peppers – 1/2 green bell peppers – 1 cup brown rice – 1/2 cup quinoa – cherry tomatoes Marinate: – 1tsp sea salt, 1tsp cayenne powder, 1tsp ground black pepper, 1tsp mixed herb, 1tsp garlic powder, 1tbsp raw honey Preparation methods: 1. Marinate chicken bread with the marinate mixture, cover and refrigerate overnight. 2. Wash and chop the bell peppers and set aside in a bowl. 3. Wash the brown rice and put in water in ratio of 1:2 and cook. 4. Heat 1 tsp of sesame oil in non-stick pan over medium heat, and stir fry bell peppers. Set aside. 5. Then put in chicken breast into pan to cook over low heat. Flip to another side once the first side has turned golden brown colour. Cook for about 10 minutes. W 6. While waiting the cooked chicken to cool, put in the bell peppers and quinoa prepared into the cooking brown rice and continue to cook. 7. Chop the chicken breasts into slices and set as two servings. Serve with rice and cherry tomatoes. Sprinkle with green onions 8. Enjoy it! 💕 #recipes #healthy #cooking #preparation #dietitian #nutritionist #nutritionsharing #nutritionknowledge #chicken #rice #diet #quinoa #tomatoes

A post shared by Karen's Nutrifact (@qn_dietitian94) on Aug 29, 2018 at 9:23pm PDT