Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce
TM6 TM5 TM31

Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce

4.1 (110 ratings)

Ingredients

  • 500 g chicken breast fillets, skinless, cut in strips (1 cm)
  • ½ lemon, thin peelings of skin
  • 35 g olive oil
  • ¾ tsp fine sea salt
  • ½ tsp ground black pepper
  • 1 tsp sweet paprika
  • 300 g carrots, cut in pieces
  • 150 g red pepper, cut in pieces
  • 1 heaped tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l), crumbled
  • 200 g wild rice
  • 1000 g water
  • 100 g cream
  • 2 tsp wholegrain mustard
  • 20 g cornflour
  • 15 g fresh chives, finely chopped

Nutrition
per 1 portion
Calories
2616 kJ / 625 kcal
Protein
47.7 g
Carbohydrates
52 g
Fat
25.2 g

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