I Made A Rice Bowl That Will Help You Lose Weight (Low Calorie Meal Prep)

Slice 900 g of chicken thighs into 2 cm thick pieces.

Measure out 300 g of jasmine rice and set aside.

Slice 2 green bell peppers in half, remove the core, and cut into small pieces.

Chop 3 yellow onions and set aside with the peppers.

Heat a 28 cm pan over medium-high heat.

Add 1 teaspoon of oil and sear the chicken thighs on both sides for about 1 minute until browned, then remove from the pan.

If using chicken breast, cook fully through and then remove from the pan.

Add 2 teaspoons of oil to the pan, then add the chopped vegetables and a pinch of salt.

Stir-fry the vegetables for 5 to 7 minutes until they become translucent and start to caramelize.

Add the rice, 1 teaspoon oregano, 1 teaspoon cumin, 2 teaspoons turmeric, 2 teaspoons garlic powder, black pepper, and optional tomato puree to the pan.

Stir to toast the seasonings, then add 1,000 g of vegetable or chicken stock.

Stir again and add the chicken thighs back in (skip this step if using chicken breast).

Wait for the mixture to start simmering, then reduce heat to medium-low and cover with a lid.

Cook for 20 to 25 minutes, stirring every 8 minutes until the rice has absorbed all the broth and is fully cooked.

Taste and adjust for seasoning, then remove from heat.

Measure 250 g of frozen edamame and squeeze the juice of 1 lime into the pan.

Add freshly chopped cilantro and the frozen edamame to the pan, stirring to combine.

Prepare 5 meal prep bowls and distribute the paella into the containers.

Equipment Needed

Dietary