Chicken with Mushrooms in Dill Cream Sauce

This savoury sauce with braised chicken (Better Life 2 stars) gets a fresh twist by finishing it with sour cream and fresh dill. It comes with steamed wholegrain rice and plenty of fresh vegetables - such as fennel and butternut squash - which I roast with fresh thyme and rosemary.

Chicken thigh fillet (Better Life 2 stars), butternut squash, fennel, mushrooms, spinach, white onion, garlic, leek, carrot, celery, celeriac, fresh dill, rosemary and thyme, nutmeg, sour cream, basmati rice, wild rice, brown rice, white wine, homemade chicken stock (contains celery), potato starch, butter, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, selderij, sulfiet.

MicrowaveMarleen's choice

Heat the chicken with sauce, rice and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the chicken with sauce, rice and vegetables covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy141,93 kcal

Protein8,66 g

Fat5,3 g

of which saturated1,92 g

Carbohydrates15,17 g

Dietary fibre2,02 g

Salt0,51 g

Average weight: 540 g

On the menu in 2 weeks

Sunday 27 September

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