• 4servings
  • 95minutes
  • 496calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C
MineralsCopper, Natrium, Fluorine, Chromium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 skinned and boned chicken breasts, about 125 g (4 1/2 oz) each 250 g (9 oz) long-grain white rice

  2. Salt and black pepper

  3. 1/2 cucumber, peeled and diced

  4. 150 g (5 1/2 oz) button mushrooms, cut into quarters

  5. 300 g (10 1/2 oz) radishes, cut into quarters

  6. 2 tablespoons chopped fresh chives

  7. 1 teaspoon chopped fresh tarragon

  8. 5 tablespoons low-fat mayonnaise

  9. Juice of 1 lemon

  10. A few drops of Tabasco sauce

  11. A few drops of Worcestershire sauce

  12. For the marinade:

  13. Grated zest of 1 lemon

  14. 2 cloves garlic, crushed

  15. 2 tablespoons olive oil

  16. Juice of 1/2 lemon

Instructions Jump to Ingredients ↑

  1. Mix the marinade ingredients together in a large bowl. Add the chicken, mix well, then set it aside to marinate for 30 minutes.

  2. Meanwhile, place the rice in a saucepan with 500 ml (18 fl oz) of water and a pinch of salt. Cover, bring to the boil then reduce the heat and simmer, covered, for 20 minutes, or until tender. Transfer the rice to a large plate and leave it to cool until tepid, stirring occasionally with a fork.

  3. Heat a ridged, iron grill pan or a nonstick frying pan over a medium heat. Remove the chicken from the marinade, season and cook for 10-12 minutes, turning regularly, until it is browned and the juices run clear when pierced with a knife. Transfer the chicken to a plate to rest for 5 minutes, then dice it.

  4. In a large bowl, mix together the cooled rice, chicken, cucumber, mushrooms, radishes and herbs. Stir in the mayonnaise, lemon juice and Tabasco and Worcestershire sauce. Season to taste and serve.


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