This is something I used to make many years ago with ‘real’ chicken and bacon. You can obviously use the real deal if you want, but even if you’re not veggie it’s worth considering the vegetarian alternatives as they do save a lot of calories without sacrificing taste or satisfaction.
This works well with either freshly cooked or leftover rice. The lemon gives it a real freshness which is great for a warm spring/summer dinner or lunch.
It serves 4 and is approx 320 cals a portion.
You will need:
200g rice of your choice (uncooked weight)
300g Chicken alternative (I used Quorn chicken pieces)
120g Bacon alternative (I used Quorn)
1 onion, diced
A couple handfuls of frozen peas
Juice and zest of one large lemon (plus extra wedges for serving)
1/2 tsp oregano (or mixed herbs if not)
Black Pepper to taste
Start by getting the rice going – cook as usual (add to boiling water and boil until as soft as you like it). Drain and put to one side.
Use a little 1 cal oil spray in a hot pan and add the diced onion and sauté until brown.
Add the veggie chicken pieces and allow to brown.
Chop the veggie bacon into small pieces and add to the pan, allowing that to brown too.
Then add the peas – you can use as many as you like!
Cook through for a couple of minutes and then add the cooked rice and stir well.
Then add the oregano/ herbs, black pepper and lemon zest and mix.
Finally pour the lemon juice over and stir in well. Then serve, with a wedge of lemon.