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Light rice pan with chicken and cucumber

updated

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Ingredients for 4 servings:

  • 400 g chicken breast or turkey breast
  • 2 cucumbers
  • ½ can corn
  • 2 bags of rice
  • 250 ml milk, low-fat
  • 1 tbsp cream cheese
  • 1 tbsp mustard
  • salt and pepper
  • 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-fat

Cut the cucumbers and chicken breast into small pieces. Cook the rice according to the package instructions. Sear the chicken in hot oil and season with salt and pepper. Briefly fry the corn and cucumbers. Add the milk, cream cheese, and mustard. Stir everything well and simmer for about 10 minutes. Season with salt and pepper. Finally, fold in the rice. A quick tip: If the cucumbers are a bit too sour, you can stir in a little honey if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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