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.
-
45 minMain dishbutter, small onion, curry powder, zucchini, chicken bouillon, sugar, vinegar, radish, pod, sunflower oil, eggplant, minced meat, curry powder, egg, cooking cream, water,zucchini soup with grilled minced meat and sweet and sour spring salad -
30 minMain dishpomodori, half-to-half-chopped, bread-crumbs, garlic, penne rigate, broken green beans, balsamic vinegar, tomato ketchup, zucchini,minced meat cookies with pasta salad -
30 minMain dishroot, White asparagus, baby potatoes, Eggs, vegetable stock, butter, flour, flat leaf parsley,Dutch asparagus mill -
15 minMain dishsweet apples, yellow bell pepper, liquid margarine, turkey breast à la minute, mixed iceberg lettuce, arugula lettuce melange, fresh honey-mustard dressing,lukewarm salad with apple and turkey
Nutrition
720Calories
Sodium0% DV0g
Fat46% DV30g
Protein76% DV38g
Carbs23% DV68g
Fiber0% DV0g
Loved it