Chicken & Mushroom Rice Bowl

Chicken & Mushroom Rice Bowl




  • 480ml boiling water
  • 32g Porcini mushrooms
  • 2 tablespoons olive oil, divided
  • 4 boneless chicken thighs, cut into small pieces
  • 1 teaspoon sweet paprika
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 chopped onion
  • 225g cremini mushrooms, sliced
  • 155g of uncooked rice
  • 280g frozen green peas
  • 1 tablespoon chopped fresh thyme


  1. Mix the 480 ml boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid for later. Next chop the mushrooms into small pieces. 
  2. Heat a large pan over medium-high heat. Add 1 tablespoon olive oil to the pan. Marinate the chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken mixture to the pan; saute for 5 minutes or until chicken is browned. Then remove the chicken from the pan.
  3. Return the pan to medium-high heat. Add remaining 1 tablespoon oil to the pan. Add the onion and cremini mushrooms; season with the remaining salt and pepper; cook for roughly 5 minutes or until lightly browned.
  4. Stir in the reserved porcini liquid held back in step 1, chopped porcini, and rice; bring to a boil. 
  5. Cover, reduce heat to medium-low, and simmer gently for 30 minutes. 
  6. Stir in the reserved chicken, peas, and thyme. Cover and cook for 10 minutes or until the rice and chicken is done.


Calories 398
Fat 12.8 g
Carbs 40.7 g
Fiber 6.1 g
Protein 30.8 g