Mexican Chicken and Rice Recipe

One thing that i think is missing from the internet is recipes that aspiring athletes/martial artists are using. Nutrition is a really secretive subject as it is not only the method in which fighters/athletes often use to get an edge over an opponent but also a business industry in itself. I think that this can be adverse to the people who dont have the funds to work with nutritionists to develop their own bespoke diets, so I wanted to share my experiences – whether we are competing against each other, we all have to eat, metaphorically and physically. I believe that kindness and knowledge sharing should never be held back.

I have written the below in the notion that it will be helpful to share some meals or recipes that I use with pro’s and cons of them. This is a meal that I prepare on a weekly basis, and I eat every lunch time during work.

I log all of my meals on MyFitnessPal, feel free to follow me to see my food diary: harrypowell755.

Portions – 5

Ingredients:

  • 5 x 200g Musclefood chicken breasts
  • 3 x Mixed Peppers
  • 3 x Medium white onions
  • 3 quarters of a Mug of brown rice
  • Medium/Hot Salsa Dip (Doritos or Tesco’s own)
  • Sliced Green Japaleno’s
  • 2-3 sprinkles of spice mix

Spice Mix:

  • 2tbps Ground Cinnamon
  • 2tbps Dried Oregano
  • 2tbps Hot Chilli Powder
  • 2tbps Cumin
  • 2tbps Hot Cayenne Pepper
  • 2tbps Minced Garlic
  • 2tbps Crushed Chilli flakes
  • 2tbps Onion Granules

Method:

  • Prep the oven to around 200 degrees C.
  • Prep a mixing bowl for later.
  • Boil a kettle, fill 3/4 of a medium sized pan and bring to the boil.
  • Fill a mug of rice and put into the pan, bring back to the boil and them cover and simmer for 25 minutes.
  • De-seed the mixed peppers, halve them and halve them again.
  • Lay them on a tray, drizzle a few drops of oil onto each and a small sprinkle of spice mix.
  • Put them in the oven for 10 minutes.
  • Lay the chicken breasts onto a separate tray and rub spice mix into each side so both are covered.
  • Chicken Breasts go into the oven after the peppers have been in for 10 minutes for another 18 minutes.
  • Slice your onions into halves and then lengths, sweat them down until soft.
  • Drain your Jalapeno peppers and chop them finely.
  • When the rice is done, drain it and add it to the mixing bowl, aswell as the onions and the jalapenos. Mix well.
  • When the peppers are done chop finely and mix in with the rice.
  • Dish out the rice mix into 5 Tupperware tubs.
  • Shred the chicken, a breast at a time and add to each Tupperware tub.
  • Add 2-3 spoonfuls of Salsa to the top.

Nutrition Values (estimated):

  • 335 Kcals
  • Fat 2.3g
  • Carbs 26.2g
  • Protein 48g

Summary:

Overall this is quite a simple and easy meal to make and holds well when put in the fridge, low fats and high proteins, includes some complex carbs and a small amount of sugars.

Feel free to comment, or send me any thoughts to either @The5thRoundMMA or @HarryPowellMMA over on Twitter.