Golden Chicken And Veggie Rice Medley Recipe

About this recipe

Start your day with Golden Chicken and Veggie Rice Medley, a vibrant Indian breakfast dish that combines tender chicken, aromatic rice, and colorful mixed vegetables. This protein-packed recipe is both hearty and flavorful, featuring fresh turmeric and Suhana Dal Makhani spice mix for a rich, warming taste. The cooking process is straightforward, making it ideal for gym meal prep or a busy morning. With 875 calories and 33g of protein per serving, it’s designed to fuel your day while keeping you satisfied. Serve it with crispy toasted bread slices for added texture and a tangy twist from a touch of vinegar. Perfect for those who enjoy bold spices and balanced nutrition in every bite.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
• 750 g Priya Sunflower Oil
• 1 kg Beetroot
• - Ginger Powder
• 100 g Mix Seeds
• 500 G Preserved Dried Salted Black Beans
• 750 Ml Kalverts White Vinegar
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the rice thoroughly under cold water to remove excess starch and set aside.
2. 2. Heat cooking oil in a pan over medium heat and add freshly grated turmeric and ginger powder.
3. 3. Stir in the Suhana Dal Makhani Spice Mix, allowing it to bloom for 30 seconds to enhance the flavors.
4. 4. Add the Preserved Dried Salted Black Beans and cook for another minute, stirring frequently.
5. 5. Toss in the Frozen Mixed Vegetables and sauté until they soften and start releasing their natural juices.
6. 6. Add the rinsed rice to the pan and stir gently to coat it with the spices and vegetable mixture.
7. 7. Pour in water and bring the mixture to a boil, then reduce the heat to low and cover the pan.
8. 8. Simmer for 15-20 minutes until the rice is fully cooked and fluffy, absorbing the flavors of the spices and vegetables.
9. 9. While the rice cooks, toast the Protein Chef Multigrain Double Protein Bread slices until golden and crispy.
10. 10. Drizzle a small amount of vinegar over the rice medley for a tangy finish.
11. 11. Plate the rice medley alongside the toasted bread slices for a balanced breakfast.
12. 12. Garnish with a pinch of fresh turmeric and serve warm with a side of your favorite chutney.