Chicken & Vegetable Rice Bowl

Name: Chicken & Vegetable Rice Bowl wth Creamy Honey-Mustard Sauce
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 clove garlic; 20 g butter; 2 packet basmati rice; 3 cup water (for the rice); ½ tsp salt (for the rice); 2 unit carrot; 1 head broccoli; 1 unit leek; 1 bunch parsley; 1 packet chicken thigh; 1 tub wholegrain mustard; 1 tbs honey; ½ tsp salt (for the sauce); 1 tub thickened cream

wth Creamy Honey-Mustard Sauce

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"No Boring Bits" could be the motto of this dish. Infusing rice with a rich garlic flavour is great trick to impart plenty of flavour in this sometimes neglected side. Along with bright veggies and a stunning creamy honey-mustard sauce over succulent chicken, each element of this meal is as good as the last

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 clove

garlic

2 packet

basmati rice

(May be present: Weizen, Gluten, Soja.)

2 unit

carrot

1 head

broccoli

1 unit

leek

1 bunch

parsley

1 packet

chicken thigh

1 tub

wholegrain mustard

1 tub

thickened cream

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

3 cup

water (for the rice)

½ tsp

salt (for the rice)

1 tbs

honey

½ tsp

salt (for the sauce)

Nutritional Values

per serving

Calories3350 kcal

Fat34.2 g

of which saturates17.1 g

Carbohydrate74.4 g

of which sugars12.2 g

Protein44.6 g

Sodium949 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Chopping board

•Knife

•Large Non-Stick Pan

•Plate

Cooking Steps

Peel and crush the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water (for the rice), and salt (for the rice) to the pan and bring to the boil. Reduce the heat to low. Simmer, uncovered, stirring occasionally, for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Cover with a lid to keep warm.

While the rice is cooking, thinly slice the leek. Slice the carrot (unpeeled) into 0.5 cm half-moons. Cut the broccoli into 2 cm florets and roughly chop the stalk. Roughly chop the parsley.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, season the chicken thighs on both sides with salt and pepper and add to the pan. Cook for 2 minutes each side, or until browned. Transfer to a plate and set aside (the chicken will continue cooking in step 5). Add the leek to the pan and cook, stirring, for 2 minutes or until tender.

Reduce the heat to medium and add the wholegrain mustard, honey, salt (for the sauce) and thickened cream to the frying pan. Season with pepper and stir to combine.

Return the chicken thigh to the pan and add the carrot and broccoli. Reduce the heat to low, cover with a lid or foil and simmer for 5 minutes. Remove the lid and simmer for a further 2-3 minutes or until the chicken is cooked through and the vegetables are tender.