Grilled chicken and brown rice with mushrooms and kale

2017-05-19
  • Servings : 2-3
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m

19/5/17

Grilled chicken and brown rice with mushrooms and cabbage serve today and I am sure that no one in this House will not remain dissatisfied. Rich and hearty, healthy and delicious, has that can one ask from a meal. Try the hot but cold is fabulous.

Ingredients

Tits from a chicken

Oil

salt & pepper

400gr. sliced mushrooms

2-3 garlic cloves crushed

4 cups chopped cabbage

¼ Cup walnuts chontrotrimmeni

¼ Cup parsley, finely chopped

¾ Cup Brown rice

For the dressing:

½ lemon juice

2 tablespoons soya sauce

2 tablespoons honey

salt & pepper

¼ Cup sesame oil

1 teaspoon of ginger powder

½ teaspoon chili powder or something similar

Method

Step 1

Mix all the ingredients for the dressing and keep aside.

Step 2

Place chicken in baking dish and sprinkle with a little oil. Season with salt and pepper and bake in a preheated oven at 180 c for 20-30 minutes depending on taste.

Step 3

Rinse with plenty of water in the rice and cook for 20-25 minutes. Strain and set aside.

Step 4

Heat a little oil in a wok or Nonstick Skillet and saute the garlic for 1 minute. Add the mushrooms, then stir the cabbage. Season with salt and pepper and cook over medium to high heat for 8-12 minutes. Remove from heat and keep aside.

Step 5

Transfer to serving dish or divide into bowls, rice, the mushroom mixture and the chicken cut into pieces. Diaskorpizoyme walnuts and drizzle with the dressing. Sprinkle with the parsley and serve.

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