Creamy Chicken & Rice with 63g of Protein

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Macros entire recipe: 665 calories, 81C, 11F, 63P
rice 60g (Optional 1 lemongrass)
chicken breast 200g
red bell pepper 150g
carrot 100g
onion 50g
garlic powder, smoked paprika 1/4 tsp
salt pepper

cottage cheese 100g
gochujang 10g
honey 5g
garlic powder 1/4 tsp
black pepper

Start by cooking the rice with an optional lemongrass cut into pieces.

Chop up vegetables into smaller pieces. Put chicken breast into a plastic bag and smash it with something heavy like a pot, focussing on the thicker side until it is even. Add garlic powder, smoked paprika, salt and pepper on top of chicken.

Add oil to a pan on medium heat and fry the vegetables for 5-7 minutes. Remove vegetables from the pan, add in another touch of oil, and fry the chicken breast, flipping it every minute until cooked through. Use a food thermometer to be safe, temp should arrive at 74°C or 165°F.

Add to a blender cottage cheese, gochujang, honey, garlic powder, black pepper, and vegetables. Blend for 1 minute until smooth.

Put on a plate rice with the chicken breast and top with the sauce, done!

00:00 Preparing the chicken
02:07 Ad (LMNT)
03:05 Cooking chicken and rice
05:15 Macros

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[contrexz]

you can also use greek yogurt It's usually my go-to when making green sauces or whatever else color sauces work as well

[ExiledAssassin]

I love your channel and recipes you've really helped me. I found you from your overnight oats video and that's been my lunch almost everyday for a year. It's helped me in my journey from 240lbs to 163lbs. Happy to see others loving your videos as well!

[thedude]

Just got done eating this and it was pretty good. I didn't have any cottage cheese, so I subbed in low fat greek yogurt along with fresh garlic. Also strained the sauce just to make it a little extra silky (though it might just be time for a new blender lol). Had some broccoli on the side and added turmeric to the chicken as well.

[nyeeesofficial]

Amaziiing, i have done it 2 times already, i just recommend adding olive oil to the sauce, i love it!!!!

[theonlyfabs]

Felu, please stop coming out with so many amazing recipes, I can't keep up with trying all the options you give in the cookbook xD
But for real, great stuff!

[RB]

3:47 Your chicken has black burnt spots because you didn't use enough oil.
The oil sits between chicken and pan and helps transfer heat. Without oil only some parts touch the pan and burn. Some more oil wont change the calories on the plate by much, but improve the browning by a lot.

[jakubweiner]

Just made it, its amazing. Gonna do it often. I didnt add honey to the sauce because carmelized carrot and onion are so sweet so its not necessary. Also i used skyr because just had it in the fridge and it worked as well. 100% recommended ❤❤❤

[mattpettit]

Lemon zest can be substituted for lemongrass if you don't feel like going to an Asian grocery store

[papaskwatt-kg]

Tips for home cooks - If you don't have something like the Nutriblender or his exact model, the sauce will be chunky.

[mindymac_does_stuff]

I'm absolutely meal prepping this for my meals next week. Thanks for another fantastic recipe!

[dravenpulsifier]

I've been following your channel for a while now and it's great seeing you grow in such a fast pace. You deserve all the success seeing the effort you put it, keep at it!

[voidisciple]

that sauce looks amazing its really hard to find good sauce that does not blow the calories of the dish out of the water, I'm excited to try it

[karlivanr]

Wow, thank you so much for this! I am working out and staying on maintenance calories regularly but lenient on my nutrition intake. I would love to try your recipe as it is so easy but looks so yummy, you had me on the food processor/blender as I have the exact one I use for grinding coffee beans lol. What I lack is the spices which is easily attainable since I live in an asian country 😅

[dragonu]

Love your recipes! The only difficulty I have is that the written instructions say 1/4 tsp of garlic powder and smoked paprika but in the video you definitely use a lot more than 1/4 tsp.

[nawlsone]

You can pull chicken breast of the heat a few degrees before 165 to keep it extra moist, just dont do it with bone in chicken.

[mradamgbeck]

Just subscribed, your stuff looks great and I can't wait to try it. Also, if you don't want to make a whole bunch of noise, or don't have a way to pound out the chicken, I recommend butterflying it. Achieves the same result, but just uses a knife. Also, since things keep cooking after being removed from the heat, I get even juicier chicken by removing it when it's around 160 degree F. It will come up to 165 as it rests, just don't cut it for a few minutes.

[nintendoborn]

Now That is a new way to use the vegetables!
I definitely expected a cheese powder sponsor but this is really cool!

[EngineerMikeF]

To actually learn how to cook well, i learned to judge doneness of protein by texture (without the interruptions of thermometer insertion), pushing lightly with end of spatula to see how the protein reacts to pressure. Raw is flaccid, overcooked is hard, just done has some rebound. The are videos on this galore using steak, just apply the principal to any protein except various fishes that become flaky. Shrimp is by color change.

[GreyRock]

Here come Felu with another certified banger.

[ArchieCGM]

Pro tip: for a vegan/non-dairy version of the sauce, use SILKEN TOFU instead of cottage cheese! Has the same cream effect 🫂