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🍽️ Chicken and zucchini pan rice with sage

412 kcal · 30 min · 4 servings

Ingredients

• 1 handful herbs (5 g; chives, chervil, parsley, thyme)
• 40 g soft butter
• salt
• pepper
• 175 g wild rice mix
• 500 g chicken breast fillet
• 2 zucchini (yellow and green)
• 100 g mushrooms
• 2 sprigs sage
• 1 tbsp olive oil

Instructions

1. 1. Wash the fresh herbs under running water.
2. 2. Shake the herbs vigorously to remove excess water.
3. 3. Finely chop the herbs.
4. 4. Mix the finely chopped herbs with the butter.
5. 5. Season the herb butter with salt and pepper.
6. 6. Keep the herb butter cool until you need it later.
7. 7. Cook the rice in boiling salted water for 20 to 25 minutes.
8. 8. Keep the rice slightly firm to the bite, as recommended on the package.
9. 9. Rinse the meat under cold water.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Cut the meat into strips.
12. 12. Remove the hard ends of the zucchini.
13. 13. Wash the zucchini.
14. 14. Cut the zucchini lengthwise into quarters.
15. 15. Cut the zucchini quarters into small cubes.
16. 16. Clean the mushrooms.
17. 17. Cut the mushrooms into quarters as well.
18. 18. Wash the sage leaves.
19. 19. Pick the sage leaves off the stems.
20. 20. Heat oil in a large pan.
21. 21. Fry the meat for 4 to 5 minutes over medium heat.
22. 22. Add the zucchini cubes to the pan.
23. 23. Add the mushroom quarters to the pan.
24. 24. Add the sage leaves to the pan.
25. 25. Fry the vegetables for another 4 minutes.
26. 26. Stir in the cooked rice.
27. 27. Season the pan rice with salt and pepper.
28. 28. Distribute small pieces of the prepared herb butter on top of the rice.
29. 29. Serve the pan rice directly from the pan.

Nutrition per serving

• kcal: 412
• Protein: 37 g · Fett/Fat: 13 g · Carbs: 36 g