Chicken Fillets with Rice, Mozzarella and Cheddar
Nutritionper 100 gāŗ
185
Calories
12g
Protein
14g
Carbs
9g
Fat
Ingredients
| 100 g | Arborio rice | |
| 400 ml | water | |
| 3 cloves | garlic | |
| 300 g | chicken fillet | |
| 2 tbsp | 30 ml | olive oil |
| 125 g | mozzarella cheese | |
| 60 g | cheddar cheese | |
| ā | salt, black pepper | |
| ā | fresh parsley, chopped |
Instructions
- Rinse the rice with cold water.
- Cut the chicken fillet into small cubes. Finely chop the garlic.
- Heat the olive oil in a deep pan or small pot. Add the chicken fillets and sautƩ for a few minutes until they turn white on all sides. Add the garlic and stir for a few seconds until it releases its aroma. Add the rice, 400 ml water, and season the dish with salt and black pepper.
- Leave to boil until the rice is completely cooked ā about 15 minutes.
- Meanwhile, heat the oven to 180Ā°C. Slice the mozzarella into rounds and coarsely grate the cheddar.
- Once the rice is ready, transfer the dish to a baking dish (clay pot, Jena) or divide it among individual ovenproof bowls. Arrange the mozzarella rounds on top and sprinkle with the grated cheddar.
- Bake the dish for 20-25 minutes, until the cheeses melt and turn golden. Before serving, sprinkle with chopped fresh parsley.