Ingrédients
- Shredded chicken breast200 grams
Riz Basmati100 grams
Yaourt80 grams
Tomate50 grams
Concombre50 grams
Carotte50 grams
Citron0.5 piece
Huile d'olive1 tablespoon
Sel1 teaspoon
Épices1 teaspoon
Mesures
- 1
Marinate the chicken with olive oil, salt, and spices, then place it in the oven and leave for 20 minutes.
20 minutesMatériel requis:
Four - 2
In a small pot, add 250 ml of water and bring it to a boil, then add salt and rice, stir the mixture, and add a little water to cover the rice by about one centimeter.
10 minutesMatériel requis:
Marmite - 3
Cover the pot and leave the rice on the heat until it is cooked.
10 minutes - 4
To prepare the salad, chop the tomato, cucumber, and carrot into small cubes and place them in a bowl, then add lemon juice, yogurt, and salt. Mix the salad well and serve it in a side dish.
10 minutesMatériel requis:
Bol de mélange - 5
In a serving dish, pour the rice, then place the grilled chicken breast beside it, and serve with the salad.
5 minutes
Faits nutritionnels
Riz Basmatipour 100gYaourtpour 100gTomatepour 100gConcombrepour 100gCarottepour 100gCitronpour 100gHuile d'olivepour 100gSelpour 100gÉpicespour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.