Chicken Breast with Alfredo Sauce
Jasmine Rice and Spinach salad with Tomatoes and Olives
Informations supplémentaires
35 min.
|
623 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tomatoes into quarters or cubes. Thinly slice the shallot. Grate or finely chop the garlic.
2. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Add the rice, cover and cook 10-12 minutes until the rice is cooked.
3. Cook the chicken
Pat the chicken dry then season with salt and pepper. Heat a drizzle of oil in a skillet over medium high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook 6-8 minutes over low heat until the center of the chicken is cooked through.
4. Make the salad
In a bowl, mix the spinach with the tomato, olives and shallot to taste. Add salt and pepper. Season with a drizzle of oil and vinegar to taste when serving.
5. Make the sauce
Heat 1 2P | 2 3P tbsp. of butter in a small saucepan over medium-high heat. Cook the garlic 30 seconds. Add the cream and bring to a gentle boil. Add the parmesan, whisk and cook 2-3 minutes until the cheese is melted and the cream thickens a bit. Season to taste.
6. Plate your dish
Serve the chicken with the sauce, rice and salad.
Bon appétit!
300gChicken Breast
40gBaby Spinach
30gGrana Padano Cheese
120mlCream 18%
2unitGarlic Clove(s)
1unitTomato(es)
30gKalamata Olives
0.5unitShallot
140gJasmine Rice
1unitVegetable Broth Cube(s)
What you need
623 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
64g
21%
fat
19g
29%
cholesterol
153mg
51%
fiber
4g
16%
protein
45g
saturated
9g
45%
sodium
492mg
21%
sugar
2g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg