Chicken Fillet with Figs

40 min
normal
Kcal: 524

Instructions

  • 1

    Add rice into a pan with 100 ml of salted water, bring to a boil and cook for 25 minutes.

  • 2

    Salt and pepper chicken fillet, and fry for 5 minutes each side.

  • 3

    Mix 1 teaspoon mustard with 1 teaspoon yoghurt. Add this mixture to the cut chicken fillet.

  • 4

    Add sliced figs and halves tomatoes.

  • 5

    Place it into a preheated oven (200°C) for 15 minutes.

  • 6

    Sauce: warm up in a pan 2 tablespoons of yoghurt, 2 tablespoons of mustard and 2 tablespoons of water.

  • 7

    Serve the chicken fillet on a plate with rice, add sauce and garnish wirh parsley.

Raiting: 0

Ingredients

  • whole grain rice (brown rice) - 50 g
  • chicken breast fillet - 150 g
  • Cherry tomatoes - 1 piece
  • fig, dried - 1 piece
  • mustard - 2 tablespoon
  • soya yogurt (natural) - 2 tablespoon
  • rapeseed oil - 1 tablespoon
  • parsley - a couple of leaves
  • drinking water - 100 ounce
  • hot powder pepper - to taste
  • salt - to taste

NUTRITION

  • Protein 36.3 gr
  • Total Fat 13.3 gr
  • Carbohydrates 45.1 gr
  • Sugars 9 gr
  • Cellulose 4.1 gr
  • Calories 524 kCal

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