Smoky paprika chicken, sweet red pepper, and collapsed cherry tomatoes form a light garlicky pan sauce over brown rice, finished with lemon for a portable Spanish-inspired lunch.
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Calories520
Protein44.5g
Carbs50.4g
Fat15.6g
Fiber6.3g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
217.72 mcg RAE24.2% DV100% coverage
Vitamin C
116.19 mg129.1% DV100% coverage
Vitamin D
0 mcg0% DV100% coverage
Vitamin B6
1.95 mg114.7% DV100% coverage
Vitamin B12
0.36 mcg14.9% DV100% coverage
Folate
84.59 mcg DFE21.1% DV100% coverage
Calcium
54.35 mg4.2% DV100% coverage
Iron
2.9 mg16.1% DV100% coverage
Magnesium
133.43 mg31.8% DV100% coverage
Potassium
1,170.24 mg24.9% DV100% coverage
Phosphorus
572.4 mg45.8% DV100% coverage
Zinc
2.72 mg24.7% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Make a smoky tofu rice bowl: Replace the chicken with 200 g pressed extra-firm tofu cut into 2 cm cubes. Coat it with 1 tsp olive oil, 2 tsp lemon juice, 1 tsp grated garlic, 3/4 tsp smoked paprika, 1 tsp oregano, and 1/8 tsp salt; cook over medium-high heat for 7 to 9 minutes until browned, then transfer it to a clean plate. Cook 75 g sliced red pepper in the other 1 tsp olive oil for 3 minutes, add 100 g halved tomatoes for 2 minutes, then heat 150 g brown rice with the other 1 tsp lemon juice for 3 minutes until steaming. Return the tofu for 1 minute and serve hot. Makes the recipe vegan when the tofu is labeled suitable for a vegan diet. Contains soy instead of chicken; verify packaged ingredients for cross-contact when needed. The tofu bowl remains protein-rich but is usually lower in protein and may be slightly lower in calories than the chicken version.
Use broccoli instead of red pepper: Replace the 75 g red pepper with 90 g small broccoli florets. Coat 170 g chicken with 1 tsp olive oil, 2 tsp lemon juice, 1 tsp grated garlic, 3/4 tsp smoked paprika, 1 tsp oregano, and 1/8 tsp salt; cook over medium-high heat for 6 to 8 minutes until the center reaches 165°F, then transfer it to a clean plate. Cook the broccoli in the other 1 tsp olive oil for 4 minutes, add 100 g halved tomatoes for 2 minutes, then heat 150 g brown rice with the other 1 tsp lemon juice for 3 minutes until steaming. Return the chicken for 1 minute and serve hot. Remains a balanced chicken meal. Introduces no major regulated allergen from the broccoli itself. Broccoli keeps calories and protein similar while adding slightly more fiber and a firmer bite.
Storage and reheating
Refrigerate for up to 3 days.
Freezer-friendly for up to 30 days.
Suggested reheating: Microwave, Pan.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
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