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Chicken with Carrot & Red Pepper Rice and Creamy Mustard Sauce
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Ingredients
- 500 g chicken breast fillets, skinless, cut in strips (1 cm)
- ½ lemon, thin peelings of skin
- 35 g olive oil
- ¾ tsp fine sea salt
- ½ tsp ground black pepper
- 1 tsp sweet paprika
- 300 g carrots, cut in pieces
- 150 g red pepper, cut in pieces
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled - 200 g wild rice
- 1000 g water
- 100 g cream
- 2 tsp wholegrain mustard
- 20 g cornflour
- 15 g fresh chives, finely chopped
- Nutrition
- per 1 portion
- Calories
- 2616 kJ / 625 kcal
- Protein
- 47.7 g
- Carbohydrates
- 52 g
- Fat
- 25.2 g
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