Mustard rosemary chicken with coconut rice

Name: mustard rosemary chicken with coconut rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 275 g nut rice; 400 ml coconut milk; 300 ml tap water; 2 sprig of rosemary; 370 g mini chicken fillet schnitzel; 1 el dijon mustard; 3 el traditional olive oil; 2 toe garlic; 600 g cool fresh broccoli

Nuts rice in coconut milk with broccoli and chicken breast cutlets with mustard and rosemary.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Bring the rice with the coconut milk, the water and possibly salt to the boil. Meanwhile, finely cut the rosemary needles.
Spoon over and cook covered over medium heat for 12 minutes until done. Meanwhile, put the chicken schnitzels with the rosemary, mustard and oil in a bowl.
Squeeze the garlic and shovel. Season with pepper.
Boil the broccoli in water with salt in 6 minutes until done.
Heat the grill pan and grill the chicken schnitzels in 4 min. Golden brown and done.
Divide the chicken and rice over the plates. Serve with the broccoli.

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Nutrition

700Calories

Sodium21% DV505mg

Fat60% DV39g

Protein52% DV26g

Carbs20% DV59g

Fiber28% DV7g

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