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Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce

Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce
4.2 148 ratings
Prep. 25 min
Total 1 h 10 min
4 portions
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Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Protein 47.7 g
Energy 2616 kJ / 625 kcal
Fat 25.2 g
Carbohydrates 52 g

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