Light Leftover Chicken Lunch recipe
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Ingredients
- 1 ¾ water 1 cup jasmine rice ¼ cup dry lentils 1 tablespoon olive oil ½ teaspoon kosher salt 2 tablespoons soy sauce, or more to taste ¾ cup frozen peas 1 cup cubed cooked chicken 1 dash ground cinnamon, or more to taste 2 tablespoons extra-virgin olive oil ½ teaspoon ground black pepper 2 teaspoons minced fresh ginger, or more to taste
Nutrition Info
- 663.9 caloriescarbohydrate: 79.1 gcholesterol: 52.5 mgfat: 25.5 gfiber: 1.6 gprotein: 26.7 gsaturatedFat: 4.3 gservingSize: -sodium: 1426 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Light Leftover Chicken Lunch
Directions
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Bring water, rice, lentils, 1 tablespoon olive oil, and salt to a boil in a pot over medium heat. Cover and simmer until rice is tender, about 20 minutes. Remove from heat. Stir in soy sauce. Keep covered.
Microwave peas on high in a microwave-safe bowl until partially thawed, 20 to 30 seconds.
Microwave chicken on high in a microwave-safe bowl for about 45 seconds. Mix in peas and cinnamon.
Coat the bottom of a serving dish with 2 tablespoons extra-virgin olive oil. Sprinkle black pepper on top. Fill dish with the lentil-rice mixture, the chicken-pea mixture, and ginger, toss until evenly distributed.