The chicory salad with yogurt-orange dressing is crunchy and fresh.
Ingredients
-
1 orange
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2 tablespoons semi-skimmed yogurt
-
2 to 3 bushes of chicory
-
1 onion
-
1 tablespoon oil
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1 tablespoon curry powder
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150 grams brown rice
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150 grams of chicken thigh meat or chicken breast
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pepper
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1 tablespoon liquid margarine
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100 grams of frozen peas
Preparation
- Peel the orange thickly and cut the flesh into pieces. Collect the juice.
- Make a sauce from the orange juice and yogurt.
- Wash the chicory and cut the bushes into strips. Mix in the sauce and orange pieces and set aside.
- Peel the onion and cut it small.
- Fry the onion with the curry in the oil until fragrant.
- Add the rice and pour 300 milliliters of water into the pan while stirring.
- Bring the rice to the boil and let the rice cook with a lid on the pan for 20 minutes or according to the instructions on the package.
- Cut the chicken into strips and sprinkle with pepper. Bake them in the hot margarine for about 8 minutes until tender and brown.
- Let the peas cook in the rice for the last few minutes.
- Add the chicken and chicory salad.
Allergy info
Read the label before using margarine.
Number of persons
2
Duration
15-30 minutes
| Energy |
575 kcal |
|---|---|
| Egg white |
30 grams |
| Carbohydrates |
70 grams |
| Fat |
15 grams |
| Saturated fat |
3 grams |
| Fiber |
9 grams |
| Salty |
0.2 grams |
