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Mustard rosemary chicken with coconut rice
Nuts rice in coconut milk with broccoli and chicken breast cutlets with mustard and rosemary.
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Ingredients
Directions
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Bring the rice with the coconut milk, the water and possibly salt to the boil. Meanwhile, finely cut the rosemary needles.
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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.
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Squeeze the garlic and shovel. Season with pepper.
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Boil the broccoli in water with salt in 6 minutes until done.
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Heat the grill pan and grill the chicken schnitzels in 4 min. Golden brown and done.
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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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