Spiced Rice and Chicken Skillet
with spinach, bell pepper, yogurt, dill and pistachios
Informations supplémentaires
35 min.
|
805 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the onion and the pepper Cut the lemon in 2. Chop the spinach and garlic. Crush the pistachios. Cut the chicken into 3-4 pieces.
2. Cook the chicken
Season the chicken with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the chicken pieces for approximately 2-3 minutes on each side until colored. Remove from the pan.
3. Cook the vegetables
Add 3/4 of the onion and the pepper to the pan and cook 3 minutes. Add the spinach and chicken and cook 1 minute.
4. Add the rice
Add the rice and spices to taste and mix well. Add 1.5 2P | 2 3P cups of water and bring to a boil. Cover and cook 16-18 minutes over low heat until the rice has absorbed the water. Add the juice of half a lemon.
5. Mix the yogurt
Mix the yogurt with the garlic to taste and 1-2 tbsp of water.
6. Plate your dish
Serve the rice and chicken and garnish with the yogurt, dill, pistachios and remaining onion to taste. Bon appétit!
360gChicken Thighs
140gBasmati Rice
100gGreek Yogourt 2%
1unitDill
30gPistachios
0.5unitLemon
0.5unitRed Onion(s)
40gBaby Spinach
1unitGarlic Clove(s)
Spice Mix (Cumin Powder,Brown Sugar,Onion Powder,)
1unitPepper(s)
What you need
805 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
66g
22%
fat
20g
31%
cholesterol
357mg
119%
fiber
5g
20%
protein
85g
saturated
5g
25%
sodium
394mg
16%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg