![Three Course Meal for Two: Vegetable Soup, Baked Chicken Casserole with Rice, Steamed Cinnamon Apple Three Course Meal for Two: Vegetable Soup, Baked Chicken Casserole with Rice, Steamed Cinnamon Apple](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/6EB60E8A-873E-4BCC-BFB1-D2AFD42B3F6D/Derivates/222BA8B5-4C06-4EBF-A8B1-F9562E1F45E5.jpg)
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Three Course Meal for Two: Vegetable Soup, Baked Chicken Casserole with Rice, Steamed Cinnamon Apple
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Ingredients
Flavoured Breadcrumbs
-
50
g bread roll, torn in pieces
or 50 g white bread, torn in pieces - 1 garlic clove
-
5
sprigs fresh coriander, leaves only
or 5 sprigs fresh parsley, leaves only
Three Course Meal
- 250 g carrots, cut in pieces (2-3 cm)
- 250 g courgettes, cut in pieces (2-3 cm)
- 100 g leeks, white part only, sliced
-
500
g chicken breasts, skinless, cut in strips (10 cm x 1 cm)
or 500 g turkey breasts, skinless, cut in strips (10 cm x 1 cm) - 2 tsp fine sea salt
- 1 pinch ground black pepper
- 2 sprigs fresh thyme, leaves only (optional)
-
1
apple, cut in eighths
or 1 pear, cut in eighths -
1
Tbsp sugar
or 1 Tbsp honey - ½ tsp ground cinnamon
- 1 lemon, finely grated zest only
- 2 garlic cloves
- 150 g onions, quartered
- 30 g olive oil
- 1 dried bay leaf
- 650 g water
- 120 g long grain rice
Béchamel Sauce
- 250 g milk
- 20 g plain flour
- 10 g unsalted butter
- ½ tsp fine sea salt
- 1 pinch ground black pepper
- 1 pinch ground nutmeg
- Nutrition
- per 1 portions
- Calories
- 4222 kJ / 1010 kcal
- Protein
- 78 g
- Carbohydrates
- 109 g
- Fat
- 28 g
- Fibre
- 11.6 g
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