Shredded Chicken with Rice, Carrots and Salad

Name: Shredded Chicken with Rice, Carrots and Salad
Cook time: 45 min
Yield: 4 meals
Ingredients: oil; jasmine rice; carrot; onion; sous vide chicken breasts; pinch salt; soya sauce; paprika powder; water; 1 pkg chicken broth cube; salt; pinch black pepper; tumeric; salad; cucumber; balsamic dressing; sour cream

This dish requires a bit of preparation, but afterwards it practically cooks itself – the chicken roasts in the oven until tasty together with the vegetables and rice in the same dish. A salad is also prepared, and the portions are finished with crème fraîche.

45 min

Lactose free

Bake:: 0.5 tbspoil; 1 pkgjasmine rice; 2 carrot; 1 onion; 2 pkgsous vide chicken breasts; 1 tbspoil; pinch salt; 1 pkgsoya sauce; 1 pkgpaprika powder; 8 dlwater; 1 pkg chicken broth cube; 1 tspsalt; pinch black pepper; 1 pkgtumeric
Salad:: 1 salad; 1 cucumber; 1 pkgbalsamic dressing
Additional ingredients:: 1 pkgsour cream

1
Preheat the oven to 200 degrees. Grease a wide baking dish with oil.
2
Rinse the rice in a sieve under cold water and drain well. Pour into the dish.
3
Peel, rinse, and dice the carrots into the rice. Peel and finely chop the onion into the mixture. Cut the chicken into 4–5 pieces and add to the dish. Season with oil, salt, black pepper, soy sauce, and paprika powder.
4
Measure the water according to the recipe into a pot. Add chicken stock, salt, black pepper, dried herb mix, and turmeric to the water. Bring to a boil and pour into the dish.
5
Place the dish in the oven and bake for about 35–40 minutes, or until the chicken is cooked through.
6
Rinse and tear the salad into a bowl. Wash and chop the cucumber into it. Season with oil.
7
Serve the oven-baked chicken with rice and salad. Finish the portions with crème fraîche.