Serves: 4
Ingredients:
600g of skinless, boneless chicken thighs
2 tbsp smoked paprika
1 tbsp garlic salt
1 tsp Cayanne pepper
Splash of olive oil
Method:
Put the grill on a high heat.
Spread the chicken thighs out over a foiled baking tray.
Splash the olive oil over the top and then sprinkle with the paprika, garlic salt and Cayanne pepper.
Set the chicken under the grill and cook for approx. 7 minutes on each side.
Once the chicken is cooked, slice and portion it up. This works out at 150g of chicken per serving, which can either be used straight away or kept in the fridge as a high protein snack.
To Serve (1):
On a low heat, add half a pack of Uncle Ben’s brown rice, 200g of tinned black beans and some sliced spring onion to a pan. Warm through, folding the mixture together (be careful not overcook or the beans will spoil).
Take the mix off the heat, throw in some rocket leaves and serve alongside the chicken.
