Chicken with summer vegetables

Name: Chicken with summer vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 40 g Natural rice; 7-10 Tbsp salt, black pepper; 150 g Carrots; 150 g green beans; 2-3 stem(s) Parsley; 100 g Chicken filet; 1/2 tsp (3 g) Oil; 7-10 Tbsp Vegetable broth; 2 TEASPOONS Sauce thickener; 7-10 Tbsp some Worcester sauce

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

40 g Natural rice
7-10 Tbsp salt, black pepper
150 g Carrots
150 g green beans
2-3 stem(s) Parsley
100 g Chicken filet
1/2 tsp (3 g) Oil
7-10 Tbsp Vegetable broth
2 TEASPOONS Sauce thickener
7-10 Tbsp some Worcester sauce

Directions

1
Cover the rice in 1/8 l boiling salted water and let it swell at low heat for about 25 minutes
2
Peel the carrots, leave some green and wash. Clean, wash and chop the beans. Steam vegetables in little boiling salted water covered for about 15 minutes. Drain. Wash parsley and cut into strips
3
Wash the meat and pat dry. Heat oil in a small coated pan. Fry the meat for 4-5 minutes on each side. Season, take out and keep warm
4
Deglaze the meat with just under 1/8 l water. Stir in stock, bring to the boil. Bind with sauce thickener. Season to taste with Worcester sauce, salt and pepper. Cut the meat open and arrange with the vegetables. Sprinkle with parsley. Add rice
5
Natural rice and vegetables contain approx. 13 g of fibre, which cover more than 40 % of the daily requirement