Filter
Reset
Sort ByRelevance
Karen Semmelrock
Roasted chicken fillet with rice and pointed cabbage
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package. Cut the chicken fillets in half, so that they are 4 thin chicken fillets. Rub the chicken fillets with ½ tablespoon ras el hanout, some salt and 1 tablespoon of olive oil. Bake the chicken for 10-12 minutes in a hot grill pan until beautiful brown stripes appear and the fillets are cooked through.
-
Meanwhile cut the pointed cabbage into 4 parts, remove the hard stalk and cut the parts into wide strips. Heat 2 tablespoons of olive oil in a wok. Stir in ½ tablespoon ras el hanout and stir-fry the onion tart and cabbage strips for 3-4 minutes. Halve the to and spoon it through and stir fry for another 2-3 minutes.
-
Add coconut milk and simmer the pointed cabbage for another 2-3 minutes. Serve the brown rice with the pointed cabbage and put the roasted chicken on it.
-
20 minMain dishWhite bread, basil, fresh parsley, Zaanse mustard, olive oil, lamb steak,lamb steak with basil crust
-
15 minMain dishItalian tomato soup, fresh tortelloni verdi, fresh Italian stir-fry vegetables, fresh spinach, fresh green pesto, ciabatta bake-off bread, grated Parmesan cheese,Italian meal soup with spinach crostini
-
65 minMain dishpotato slices, chicken breast, onion, traditional olive oil, Broccoli, mix for minced meat with baking flour, tap water, medium sized egg, grated old cheese,dish of potato and broccoli
-
25 minMain dishcouscous, boiling water, baharat spice mix, traditional olive oil, pork sausage al Andalus, kohlrabi, cucumber, Braeburn apple, vomited plums, fresh celery, vadouvan vinaigrette,summery couscous with oregano pepper sausage
Nutrition
610Calories
Fat32% DV21g
Protein72% DV36g
Carbs22% DV65g
Loved it