Chicken Bacon Jalapeño Fried Rice

gluten-free ⓘ

7 meals

From a reel by Ryan Rubio — watch the original

Ingredients

• 2 lbs chicken breast, diced
• 500g cooked white rice
• 10 slices beef bacon, chopped
• 8 oz red bell peppers, diced
• 8 oz onion, diced
• 40g hot honey
• 150g nonfat Greek yogurt
• 60g light mayo
• 20g pickled jalapeños
• Lime Juice (5-10g)
• 1 packet ranch seasoning
• Paprika
• Garlic powder
• Onion powder
• Salt & pepper
• Salt & pepper

Instructions

1. Season the diced chicken with paprika, ranch seasoning, salt, and pepper.
2. Cook the chicken in a skillet over medium-high heat for 3 to 5 minutes per side until cooked through, then set aside.
3. In a separate skillet, fry the chopped beef bacon until crispy.
4. Add the diced onions and bell peppers to the bacon and cook until they have softened.
5. Incorporate the cooked rice into the skillet, stir in the hot honey, and mix until the rice is evenly combined and lightly caramelized.
6. To make the sauce, combine Greek yogurt, light mayo, pickled jalapeños, lime juice, garlic powder, onion powder, salt, and pepper in a bowl and mix until smooth.
7. Divide the chicken, fried rice, and sauce into seven equal portions in meal prep containers.
8. Reheat from the fridge in the microwave for 1 to 2 minutes, or from the freezer for 4 to 5 minutes, adding more time if necessary.