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Chicken breast with rice and vegetable sauce

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Ingredients for 4 servings:

  • 500 g chicken breast
  • 250 g rice as a side dish
  • 1 can green beans
  • 1 zucchini
  • 2 carrots
  • 1 onion(s)
  • 2 tbsp, heaped flour
  • 1 cube of vegetable stock
  • 400 ml water
  • Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

without milk

Chop the zucchini, carrot, and onion. Drain the beans. Brown everything in a pan with oil. Meanwhile, chop the chicken breast and also brown it in a pan. Cook the rice according to the instructions. Sprinkle the flour over the vegetables and stir well until no flour is visible in the pan. Deglaze the vegetables with the water, stir, and bring to a boil. Add the vegetable stock cube and paprika to the vegetable sauce and bring to a boil again. When the rice and chicken breast are cooked, serve everything with the sauce. The sauce also tastes great reheated, as it makes enough for at least 4-5 servings.

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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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