What you will need
- 1 pack of bean sprouts
- 2 chicken breasts or chicken thighs
- Paprika
- Stir fry vegetables
- Coconut oil
- Soya sauce
- 1/4 cup of rice
Method
Preheat the oven to 180*
In a saucepan, boil water and add the rice – boil for 10 minutes – once cooked – run cold water over rice until the rice itself is cold
Place chicken, sprinkle paprika and cover in tin foil – place in oven – cook for 25
Add some coconut oil to a hot wok or frying pan- add bean sprouts and vegetables to pan and flash fry for 5 minutes
Add your rice, cooked vegetables and bean sprouts into your meal prep containers – add a few splashes of soya sauce
Once your chicken is cooked (not pink) shred and add to food containers
This should keep for 4 days
Heating
Microwave for 2 minutes, stir and microwave for a further 1 minute – leave to stand for a further minute
