Ingredienti
- Shredded chicken breast200 grams
Riso Basmati100 grams
Yogurt80 grams
Pomodoro50 grams
Cetriolo50 grams
Carota50 grams
Limone0.5 piece
Olio d'oliva1 tablespoon
Sale1 teaspoon
Spezie1 teaspoon
Passi
- 1
Marinate the chicken with olive oil, salt, and spices, then place it in the oven and leave for 20 minutes.
20 minUtensili necessari:
Forno - 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 minUtensili necessari:
Pentola - 3
Cover the pot and leave the rice on the heat until it is cooked.
10 min - 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 minUtensili necessari:
Ciotola per mescolare - 5
In a serving dish, pour the rice, then place the grilled chicken breast beside it, and serve with the salad.
5 min
Fatti nutrizionali
Riso Basmatiper 100gYogurtper 100gPomodoroper 100gCetrioloper 100gCarotaper 100gLimoneper 100gOlio d'olivaper 100gSaleper 100gSpezieper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.