🍽️ Chicken Breast with Apricot-Thyme Rice

Name: Chicken Breast with Apricot-Thyme Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g dried apricots; 4 sprigs thyme; 150 g long-grain rice; 250 ml Knorr chicken stock; 250 ml Rama Cremefine (for cooking 7%); salt; pepper; cayenne pepper; 3 chicken breast fillets; 1 tbsp oil; 2 tbsp balsamic vinegar

416 kcal · 30 min · 4 servings

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Ingredients

100 g dried apricots
4 sprigs thyme
150 g long-grain rice
250 ml Knorr chicken stock
250 ml Rama Cremefine (for cooking 7%)
salt
pepper
cayenne pepper
3 chicken breast fillets
1 tbsp oil
2 tbsp balsamic vinegar

Instructions

1. Cut the apricots into coarse cubes.
2. Wash the thyme sprigs under running water.
3. Pat the thyme sprigs dry with a kitchen towel.
4. Carefully pluck the small thyme leaves off the stems.
5. Place the uncooked rice in a large baking dish.
6. Distribute the apricot pieces evenly over the rice.
7. Whisk the hot vegetable broth, the Cremefine, and the thyme together in a separate bowl.
8. Season the liquid mixture with salt, pepper, and cayenne pepper.
9. Pour the seasoned liquid over the rice and apricots.
10. Preheat the oven to 200 °C (175 °C for convection).
11. Place the baking dish in the preheated oven.
12. Let the dish cook for about 20 minutes.
13. Season the chicken breast fillets with salt and pepper to taste.
14. Heat some oil in a non-stick grill pan.
15. Fry the chicken breast fillets on all sides until golden brown.
16. Drizzle the fried meat with Aceto Balsamico.
17. Place the chicken breast fillets on top of the rice in the baking dish.
18. Return the baking dish to the oven.
19. Let everything cook for another 20 minutes in the oven.

Nutrition per serving

kcal: 416
Protein: 35 g · Fett/Fat: 15 g · Carbs: 37 g