Herb chicken with rice and lamb's lettuce

Ingredients for 3 servings:

• 1 onion(s)
• 1 spring onion(s)
• 75 g herb mix, frozen (consisting of parsley, chives, dill, sorrel and basil)
• 1 tsp tarragon, dried
• 1 tsp rosemary, dried
• 1 tsp thyme, dried
• 1 tbsp mustard
• 1 tsp paprika paste
• 2 tbsp olive oil
• e.g. salt and pepper
• 100 ml cream
• 65 g basmati rice
• 130 ml water
• ½ tsp salt
• ½ tsp turmeric
• 3 chicken schnitzels
• 60 g lamb’s lettuce
• e.g. balsamic vinegar
• 1 tsp rapeseed oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

light and delicious

Dice the onion and cut the spring onion into rounds. Place both in a bowl. Add the herbs, mustard, paprika cream, olive oil, salt, and pepper, and mix well. Grease an ovenproof dish with rapeseed oil. Brush one side of the chicken cutlets with some of the herb mixture and place coated-side down in the ovenproof dish. Then brush the top side with the mixture and cover the dish with cling film. Refrigerate for 1 hour. Meanwhile, mix the remaining herb mixture with the cream. Wash and dry the lamb’s lettuce. Preheat the oven to 200 degrees Celsius. Pour the cream mixture over the meat. Place the ovenproof dish in the oven and bake the chicken cutlets for 30 minutes. 15 minutes before the end of the cooking time, bring the rice to a boil with the water, salt, and turmeric, then turn off the heat and cover. Let it simmer for 10-12 minutes until cooked through. Serve the chicken with rice and lamb’s lettuce on plates and drizzle with balsamic vinegar. This dish contains approximately 333 kcal per serving.