Chicken Dijonnaise
with Rice and Green Beans
Instructions
1 Prep vegetables
Trim and finely slice leeks. Trim green beans. Finely chop chives. Slice lemon into wedges. Boil water and dissolve the chicken stock cube in it.
2 Brown chicken
Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken thighs and cook for 3 min on each side until golden brown.
3 Cook rice
Meanwhile, add basmati rice, a pinch of salt and the water to a pan with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
4 Make Dijonnaise
Once the chicken is browned, add the sliced leeks to the pan and cook for a further 4 min until softened. Once softened, add the chicken stock, cream cheese, cooking cream, grainy and Dijon mustard and simmer for a further 5 min.
5 Boil green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min until tender. Drain once tender.
6 Finish Dijonnaise
Add a squeeze of lemon juice and the chopped chives to the Dijonnaise. Season generously with freshly ground black pepper and garnish with any remaining lemon wedges. Serve over the basmati rice.
Tips for fussy eaters
Don't add the chopped chives to the sauce.
Pro tip
Simmer the chicken for even longer, for extra tender meat.
In the unlikely event of leftovers, this French-inspired dish heats up nicely for lunch or dinner the next day.
Cooking Time: 30 min
Cals 1012.9 · Prot 56.4 · Carbs 116.4 · Fat 37.4
Ingredients
Dijonnaise
Rice
In the unlikely event of leftovers, this French-inspired dish heats up nicely for lunch or dinner the next day.
Cooking Time: 30 min
Cals 1012.9 · Prot 56.4 · Carbs 116.4 · Fat 37.4
Instructions
1 Prep vegetables
Trim and finely slice leeks. Trim green beans. Finely chop chives. Slice lemon into wedges. Boil water and dissolve the chicken stock cube in it.
2 Brown chicken
Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken thighs and cook for 3 min on each side until golden brown.
3 Cook rice
Meanwhile, add basmati rice, a pinch of salt and the water to a pan with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
4 Make Dijonnaise
Once the chicken is browned, add the sliced leeks to the pan and cook for a further 4 min until softened. Once softened, add the chicken stock, cream cheese, cooking cream, grainy and Dijon mustard and simmer for a further 5 min.
5 Boil green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min until tender. Drain once tender.
6 Finish Dijonnaise
Add a squeeze of lemon juice and the chopped chives to the Dijonnaise. Season generously with freshly ground black pepper and garnish with any remaining lemon wedges. Serve over the basmati rice.
Tips for fussy eaters
Don't add the chopped chives to the sauce.
Pro tip
Simmer the chicken for even longer, for extra tender meat.
Ingredients
Dijonnaise
Rice
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