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Chicken Breast with Creamy Dill Sauce & Broccoli-Leek Rice
Nato Zondagh

Chicken Breast with Creamy Dill Sauce & Broccoli-Leek Rice

5 from 1 vote
This Chicken Breast served with Creamy Dill Sauce & Broccoli-Leek Rice is a hearty and healthy meal that can’t go wrong.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

For the Chicken
  • 200 g Chicken Breast
  • 15 ml Olive Oil
  • 2 g Garlic Chopped
  • 15 ml Lemon Juice
  • 1 g Tumeric
  • 1 g Fine Salt
  • 120 g Lemon Slices
For the Dill Sauce
  • 60 ml Sour Cream
  • 5 ml Wholegrain Mustard
  • 1 g Lime Leaf
  • 5 ml Lemon Juice
  • 0.25 g Ground Coriander
  • 0.25 g Dill Chopped
  • 1 g Tumeric
  • 1 g Fine Salt
For the Broccoli-Leek Rice
  • 70 g Wild Rice Cooked
  • 100 g Broccoli Florets
  • 50 g Leek Finely chopped
  • 25 g White Onion Finely chopped
  • 15 g Butter
  • 2 g Garlic Chopped
  • 1 g Coarse Pepper
  • 1 g Tumeric
  • 1 g Fine Salt

Method
 

For the Chicken
  1. Heat olive oil in a pan. When hot, add chicken breast fry until golden brown.. Flip & continue cooking.
  2. While cooking, add garlic, lemon juice, salt & pepper.
  3. Transfer to a baking tray, top with lemon slices & continue cooking in oven.
For the Dill Cream Sauce
  1. Combine all the ingredients together, whisk until well combined & serve with chicken.
For the Broccoli Rice
  1. Heat butter in a pan. Add leeks, onion & garlic. Fry for a few minutes then add broccoli & seasoning.
  2. Continue cooking until slightly toasted then mix into cooked rice.