Chicken & Black Bean Rice

A great way to use up left over chicken from a roast if you have some.

This dish is high in protein so great after working out. Black Beans are the highest protein pulse, but you can substitute for other pulses like canellini beans or broad beans.

When cooking pulses, don't add salt to the water if you are pre boiling them, season the dish at the end.

474 calories / 59g Carbs / 3g Fat / 60g Protein

Chicken & Black Bean Rice

Ingredients

• 50g white basmati rice

• 100g black beans (drained)

• 150g raw chicken breast cubed - or you can use left over cooked chicken

• 50g onion finely chopped

• A handful of chopped fresh coriander

• 1/2 tsp turmeric powder

• 1 dessert spoon olive oil

Method

• Cook the basmati rice until slightly al dente, drain and rinse under cold water - Don't be tempted to cook the rice until soft as you will be giving it additional cooking time when frying.

• Heat the oil and fry the onion with the turmeric for a few minutes on a moderate heat

• Cut the chicken into small cubes and fry until golden on all sides

• Add the drained rice & Black beans and stir fry for a few minutes until heated through thoroughly

• Serve sprinked with coriander and season to taste with salt and pepper.