Print Options:

Thigh Schnitz with Spicy Rice

Prep Time5 minsCook Time15 mins

Thigh Schnitz with Spicy Rice: Golden thigh fillet with beautifully spiced rice.

 1 kg Chicken thigh fillet
 3.50 cups Long grain white rice
 500 g Mixed peas, corn, capsicum
 250 g Diced onion
 1 Large egg
 1 Schnitzel mix - smoked paprika, onion & garlic
 2 tsp Chilli powder
 2 tsp Paprika
1

Place 3.5 cups of basmati rice in a rice cooker or saucepan and add 3.5 cups of water (if in a saucepan bring to the boil and then allow to simmer for 10 minutes or so, checking the rice throughout).

2

Whisk the egg in a bowl and place the schnitzel crumb in a second bowl. Dip each thigh fillet into the egg and then into the crumb, covering it as much as possible. Place each fillet into a large pan and cook on medium-high heat until the fillets are cooked and the outside is golden-brown. Remove and leave to sit.

3

Brown the onion in a large pan, before adding the mixed vegetables, rice, chili, and paprika, stirring through evenly. Feel free to add extra spice!

4

Evenly distribute the rice and chicken into your containers.

4 Containers: 754 cal
5 Containers: 603 cal
6 Containers: 503 cal
7 Containers: 431 cal
8 Containers: 377 cal

Nutrition Facts

Servings 5

Amount Per Serving
Calories 603
% Daily Value *
Total Fat 16.5g26%
Total Carbohydrate 70.5g24%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.