Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce

Name: Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 500 g chicken breast fillets, skinless; ½ lemon; 35 g olive oil; ¾ tsp fine sea salt; ½ tsp ground black pepper; 1 tsp sweet paprika; 300 g carrots; 150 g red pepper; 1 heaped tsp vegetable stock paste, homemade; 200 g wild rice; 1000 g water; 100 g cream; 2 tsp wholegrain mustard; 20 g cornflour; 15 g fresh chives

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Niveau moyen

Temps de préparation 25min

Temps total 1h 10min

Nombre de portions 4 portions

Ingrédients

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
ou 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

Infos nut.: par 1 portion
Calories: 2616 kJ / 625 kcal
Protides: 47.7 g
Glucides: 52 g
Lipides: 25.2 g