Informations supplémentaires
35 min.
|
897 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tomato into small cubes. Chop the lettuce. Cut the chicken thighs in 2. Drain and rinse the corn. Rinse the rice.
2. Bread the chicken
Put the panko and spices in a bowl. Add salt and pepper. Put 2 2P | 3 3P tbsp. of mayonnaise in another bowl with 3 2P | 4 3P tbsp. of water. Mix. Dip the chicken in the mayonnaise and cover with a thin layer then dip in the panko to coat.
3. Cook the chicken
Heat a generous drizzle of vegetable oil in a skillet over medium-high heat. When the oil is hot, add the chicken and cook 3-4 minutes on one side until browned. Reduce the heat to low, flip the chicken and cook for 7-9 minutes until the center is cooked through and the panko is browned and crispy.
4. Cook the rice
Heat a drizzle of oil in a pan over medium-high heat. Cook the corn 2-3 minutes. Add the rice and mix. Add the broth cube and 1.5 2P | 2 3P cups of water and bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is tender. Adjust seasoning to taste.
5. Make the salad
In a bowl, mix the lettuce with the tomatoes, a drizzle of olive oil, salt and pepper. Add a dash of vinegar if desired. In another bowl, mix the remaining mayonnaise with the BBQ sauce.
6. Plate your dish
Serve the rice in a bowl and garnish with the salad, chicken pieces and BBQ mayonnaise. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
360gChicken Thighs
60gPanko Breadcrumbs
80mlMayonnaise
40mlBBQ Sauce
10gSpice Mix (allergen: sulphites)
140gBasmati Rice
100gCorn niblets
1unitTomato(es)
0.5unitRomaine Lettuce Heart(s)
1unitChicken Broth Cube(s)
What you need
pot, pan, tongs, bowls, strainer
897 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
105g
35%
fat
31g
48%
cholesterol
181mg
60%
fiber
7g
28%
protein
48g
saturated
6g
30%
sodium
805mg
34%
sugar
15g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg