A Quick Mid-Week Meal | Herby Chicken with Ricotta & Mushroom Rice
As far as mid-week meals go, this one is pretty elite. It definitely beats the go-to spag bol, that's for sure! But how can you go about making this dish yourself? Follow my quick, easy, simple-to-follow steps and you won't go wrong!
Prep time: 10 minutes
Cook time: 30-40 minutes
Serves: 2-3
Ingredients
*2 chicken breasts
*2.5 tbsp rapeseed oil
*1 leek
*180g mushrooms (variety of your choice)
*125g brown basmati rice
*3 sprigs of thyme
*60g ricotta
*Handful of basil
*Handful of parsley
*2 garlic cloves
*10g parmesan
Method
Step one
Heat a pan with some oil, chop up the leeks and brown on a steady heat. Slice the mushrooms and cook those until they turn soft or golden.
Step two
Tip the rice into the pan with the thyme then pour in 700ml of already hot water. Cover the pan and then leave it to simmer for around 25 minutes.
Step three
While the rice is simmering, take the ricotta and stir in half of the garlic, parmesan and basil, leaving some leftover for sprinkling on later.
Step four
Once the rice has cooked, stir this ricotta mix into the pan with it, leaving some behind for drizzling over the chicken later.
Step five
Butterfly each chicken breast and cook in another pan for four minutes on each side. Add some salt, pepper, mixed herbs and garlic and leave to simmer for a further 8 minutes or so.
Step six
Plate up the food, with a bed of rice on the bottom and the carefully seasoned chicken placed over the top. Sprinkle some parmesan over the top together with a garnish of chopped parsley and two or three basil leaves. Dinner is served!
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I hope you enjoyed this blog post. Let me know in the comments whether you give this a try or if you've tried something like this before. I'll see you again soon with a brand new article :)
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