Lunch
Chicken with pilaf
499 kcal40 g protein3 ingredients75 minutes
Gluten-free (check the labels)
Standard portion: 499 kcal and 40 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Boiled chicken | 1 recipe portion (≈ 180 g) | 216 | |
| Pilaf | 1 recipe portion (≈ 240 g) | 247 | |
| SaladSwap for: Cabbage and carrot salad | 1 bowl (200 g), with lemon | 36 |
How to make it
Serve boiled chicken. Add pilaf. Serve with salad and lemon.
The recipe for the whole pot: Chicken with pilaf
4 servings · 75 minutes
- Skinless chicken leg1 kg on the bone · 700 g
- Onion1 medium · 110 g
- Carrot1 · 60 g
- Celery1 stick · 40 g
- Lemon juice½ lemon · 15 g
- Rice1¼ cups · 250 g
- Butter1 tablespoon · 15 g
- Salt for boilinga pinch · 1 g
- Salt for the pilaf½ teaspoon · 3 g
Seasoning: pepper
- Boil the chicken with 1½ litres of water, the onion, the carrot, the celery and a pinch of salt for 50 minutes.
- Take out the chicken. Measure 3 cups of stock and bring it to the boil.
- Add the rice and the salt for the pilaf and simmer, covered, for 15–18 minutes.
- Add the butter and leave covered for 5 minutes.
- Serve the chicken with the lemon, and the pilaf on the side.
Weight of the chicken without the bones. The pilaf absorbs all 3 cups of stock (rice yield 3.7); any leftover stock is not counted.
