Filter
Reset
Sort ByRelevance
JAMIE LAWSON
Nut rice with garlic chicken and stir-fried sprouts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the garlic with 2 tablespoons of olive oil, lemon juice, oregano, salt and pepper in a bowl. Put the chicken strips through and let rest.
-
Cook the sprouts in salted water for about 5 minutes. Drain and stir in the chickpeas.
-
Cook the nut rice according to the instructions on the package.
-
Heat the remaining olive oil in a frying pan and stir fry the sprouts and chickpeas a few minutes until they are slightly discolored. Scoop the coriander through.
-
Heat a second frying pan and stir fry the chicken in about 5 minutes brown. Pour a few tablespoons of water into the pan and stir the cakes.
-
Put the rice on plates and spread the sprouts and chicken over it. Sprinkle with the gravy from the pan and sprinkle with a little coriander.
-
185 minMain dishribrunderlap, garlic, onion, bacon, granulated sugar, unsalted butter, clove, hot beef broth from tablet, White wine vinegar, lemon,hachee from nicky
-
30 minMain dishcoolwrap, olive oil, paprika, tomato cubes in tomato juice, onion, ham, thyme leaves, fresh cream cheese garlic, grated mature cheese, couscous, pepper and salt,scalloped coolwraps
-
30 minMain dishBumbu spice green curry, coconut milk, chickpea, baking flour, flatbread,chickpea curry with cauliflower
-
20 minMain dishpenne, sugar snaps, mix for tagliatelle cream sauce, semi-skimmed milk, bunch onions, pink salmon,penne with salmon cream sauce
Nutrition
720Calories
Sodium0% DV0g
Fat46% DV30g
Protein76% DV38g
Carbs23% DV68g
Fiber0% DV0g
Loved it