Fresh every day, Then, you’re also so full after all those festive meals? Time to get your stomach rest. This dish with steamed chicken and vegetables is delicious and light, yet packed with vitamins and is ready in a flash. What do you need? (for 4 persons)
4 kippenborstfilets
2 tbsp currypoeder
6 carrots, peeled, sliced
200 g green beans, shelled
1 small broccoli, in florets
250 g white rice
For the dressing:
1/2 lime, juice & zest
1/2 groentebouillonblokje + 120ml boiling water
2 spring onions, in rings
sunflower oil
salt and pepper
this is how you make it:
1. Herb the kippenborstfilets with the half of the currypoeder, peper and salt. Put them in the steam pressure cooker. Put the carrots, the broccoli florets and the green beans in the steam pressure cooker. Steam everything for about 15 minutes until tender. You have no steam pressure cooker? Season the chicken with the currypoeder, peper and salt, and fry in some butter or oil until golden brown and cooked. The vegetables you can blanch in lightly salted water and afterwards, as aanstoven in fat.
2. Boil the rice until tender in lightly salted water. Los the bouillonblokje in 120 ml of boiling water. Add 1 tbsp oil, the remaining currypoeder, the limoenzeste and lime juice and mix well. Stir in the spring onions under, and season with pepper and salt.
3. Divide the vegetables and the chicken breasts onto plates and spoon the dressing over. Serve with the rice.
More healthy intentions? Taste our healthy salad!
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