Serves 7
Directions
- 1Season the chopped chicken breast with paprika, onion powder, chili powder, smoked paprika, salt, black pepper, cumin, cayenne pepper, crushed red pepper, ground mustard, oregano, and cinnamon.
- 2Mix the seasoned chicken and let it cook for 5 minutes.
- 3Add chopped onions and chopped peppers to the chicken and continue cooking until done.
- 4Weigh 400 grams of uncooked jasmine rice, rinse it, and add it to a rice cooker with 3 cups of water.
- 5Let the rice cook.
- 6For the high-protein sauce, combine 1 cup plain Greek yogurt, 300g sliced mangoes (no skin), 21g honey, 7 jalapeño peppers, and 1 tablespoon jalapeño pepper sauce.
- 7Blend the sauce ingredients for 10 seconds.
- 8Give the sauce a shake.
- 9Blend for 10 more seconds.
- 10Add the cooked chicken to a large bowl.
- 11Add the cooked rice to the chicken.
- 12Add the mango habanero sauce to the chicken and rice.
- 13Mix everything together.
- 14Add 20 grams of cilantro and mix again.
- 15Divide the mixture into 7 meal prep containers.
Ingredients
- 3 lbs chopped chicken breast
- 10 g paprika
- 10 g onion powder
- 8 g chili powder
- 6 g smoked paprika
- 5 g salt
- 4 g black pepper
- 3 g cumin
- 2 g cayenne pepper
- 3 g crushed red pepper
- 2 g ground mustard
- 2 g oregano
- 1 g cinnamon
- 8 oz chopped onions
- 8 oz chopped peppers
- 400 g uncooked jasmine rice
- 3 cups water
- 1 cup plain Greek yogurt
- 300 g sliced mangoes, no skin
- 21 g honey
- 7 jalapeño peppers
- 1 tablespoon jalapeño pepper sauce
- 20 g cilantro
Equipment
rice cookerblendermeal prep containers
Tips
- For eating from the freezer, add 0.25 cup of water and microwave for 5 minutes.
- For eating from the fridge, add 0.25 cup of water and microwave for 2 minutes.
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