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Chia Pudding with Coconut Milk

Ingredients: 1/4 cup chia seeds 1 cup coconut milk 1 tablespoon honey (optional) 1 teaspoon vanilla extract A pinch of salt Kitchen Tools Needed: Bowl To harvest Serving bowls Instructions: In a bowl, mix together the chia seeds, coconut milk, honey, vanilla extract and salt. Stir well to ensure the chia seeds are evenly distributed. Let it sit for 5 minutes and stir again to prevent the seeds from clumping together. Divide the mixture between two glasses and refrigerate for at least 30 minutes before serving. Macros: Total Calories: 348kcal Carbs: 12g Proteins: 6g Fats: 30g  
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Corn Chicken Rice Bowl

 

Preparation Time:

45 min

Difficulty:

Expert

Ingredients:

  • 500g of boneless chicken breast
  • 300g of rice
  • 200g of sweet corn kernels
  • 150ml of coconut milk
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Kitchen Tools Needed:

  • Rice cooker
  • Skillet
  • Mixing bowl
  • Knife
  • Cutting board

Instructions:

  • Cook the rice in a rice cooker according to the manufacturer's instructions, using water as needed.
  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
  • Cut the chicken breast into bite-sized pieces and season with paprika, cumin, salt, and pepper.
  • Add the chicken to the skillet and cook until browned and cooked through, about 7-10 minutes.
  • Stir in the sweet corn and coconut milk, reduce heat, and simmer for another 5 minutes to combine flavors.
  • Once the rice is cooked, fluff it with a fork and divide it into 5 bowls.
  • Top each bowl of rice with the corn chicken mixture and garnish with fresh cilantro.

Macros:

  • Total Calories: 520kcal
  • Carbs: 50g
  • Proteins: 30g
  • Fats: 20g

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