List of ingredients:
* Chicken breast:150g, providing high-quality protein.
* Vegetables: such as broccoli, carrots, onions, green peppers, etc., which provide multiple vitamins and cellulose.
* Brown rice or buckwheat noodles:100g, providing complex carbohydrates and fiber.
* Seasoning: such as soy sauce, mashed garlic, Jiang Mo, sesame oil, etc., used to increase flavor.
Production steps:
1. Prepare ingredients: Wash the chicken breast and cut it into small pieces; Wash the vegetables and cut them into pieces of appropriate size; Cook brown rice or buckwheat noodles for later use.
2. Roasted chicken: spread aluminum foil on the baking tray, spread the chicken pieces on the baking tray, put them in the preheated oven, and bake at 200 degrees 15 minutes.
3. Making vegetable fried rice: add a small amount of olive oil to the pan, add the cut vegetables and stir-fry until cooked.
4. Add chicken and brown rice: Add the roasted chicken pieces and brown rice into the vegetable fried rice and stir well.
5. Seasoning: Add appropriate amount of soy sauce, mashed garlic, Jiang Mo and sesame oil according to personal taste, and stir well to serve.
This fat-reducing nutritious lunch is rich in protein, vitamins and cellulose, and low in calories. In the production process, it can also be adjusted according to personal tastes and needs, such as adding or reducing seasonings, adding lemon juice, etc., to increase flavor and taste.