Nutritional facts / serving

  • Kcal 476
  • Pro 49g
  • Carbs 54g
  • Fat 10g

How to make this recipe


Serves: 4

Prep: 15 minutes
Cook: 45 minutes

2 medium onions
2 cloves of garlic
2 carrots
2 lemons
2 peppers
tbsp. olive oil
2 tbs tomato puree
70 g chorizo (optional)
4 skinless, boneless chicken thighs
1 cube of chicken stock
1 heaped teaspoon of smoked paprika
3 tbs fresh parsley

This dish is rich in carbohydrates from the rice which replace glycogen sources that get depleted during training. 

The low-fat proteins such as chicken and prawns support muscle recovery and the vegetables are rich in anti-oxidants which support immune function.

Benefits: Recovery.



  • Peel and chop the onion, garlic, carrots and peppers. Finely chop parsley stalks
  • Roughly chop the chicken
  • Fry the garlic, onion, carrot, parsley stalks for a few minutes
  • Add the chicken and paprika to the pan and fry for 5 min – stirring regularly
  • Add the chopped pepper and keep stirring for a few more minutes.
  • Stir through the tomato puree and crumble in the stock cube
  • Add the rice and stir for a few minutes so that the rice starts to absorb the flavours
  • Add 850 ml boiling water and a pinch of salt and pepper
  • Bring to the boil
  • Once boiling, reduce the temperature and allow to simmer for 15 min with lid off.
  • Stir regularly!
  • Add a splash more water if required.
  • Stir in the peas and prawns – cook for 5 more minutes
  • Serve with lemon wedges and chopped parsley leaves.