English

Terrance Pieters' Fave: Chicken Breast over Paella-Style Rice

Name: Terrance Pieters' Fave: Chicken Breast over Paella-Style Rice with parsley, oregano & salami
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 piece Chicken breast; 150 g Risotto rice; 1 piece Onion; 2 piece Garlic; 1 piece Courgette; 3 teaspoon Smoked paprika; 10 g Fresh flat leaf parsley; 3 slice Salami; 1 piece Romano pepper; 1 sachet(s) Dried oregano; 1 sprig Fresh rosemary; 3 tablespoon Olive oil; 900 milliliters Low sodium chicken stock; 2 tablespoon White wine vinegar; to taste Salt and pepper

with parsley, oregano & salami

View our plans

Calories

717 kcal

Protein

41.7g protein

Total

35 minutes

Difficulty

Easy

Calorie Smart

Family

High Protein

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 piece

Chicken breast

75 g

Risotto rice

½ piece

Onion

1 piece

Garlic

½ piece

Courgette

1.5 teaspoon

Smoked paprika

5 g

Fresh flat leaf parsley

1.5 slice

Salami

½ piece

Romano pepper

½ sachet(s)

Dried oregano

1 sprig

Fresh rosemary

Not included in your delivery

1.5 tablespoon

Olive oil

450 milliliters

Low sodium chicken stock

1 tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2998 kJ

Calories717 kcal

Fat28.3 g

Saturated Fat6.7 g

Carbohydrate77.2 g

Sugar9.2 g

Dietary Fiber5.8 g

Protein41.7 g

Salt2.1 g

Potassium523.8 mg

Calcium64.1 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Cut the Romano pepper into strips and slice the onion into 8 wedges.
Slice the courgette into crescents. Crush or mince the garlic.
Finely chop the salami.
Discard the rosemary stem and finely chop the leaves.

Did you know... the courgette in this recipe contains vitamin C, a nutrient that supports your nervous system.

Transfer the Romano pepper, onion and courgette to a parchment-lined baking sheet.
Drizzle with olive oil, scatter over the rosemary and season with salt and pepper, then toss well to coat.
Top with the chicken and coat with half of the oregano. Drizzle with olive oil and roast in the oven for 10 minutes.
Add the salami to the vegetables and return to the oven for 13 - 15 more minutes.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the garlic for 1 minute.
Add the rice to the pan and toast the grains for 1 minute.

Gradually add the stock one ladle at a time. Allow the stock to slowly incorporate, stirring regularly.
The risotto is done when the rice is soft but still al dente, which should take around 18 - 20 minutes.
Add extra water and cook longer if you'd prefer the rice to be less al dente.

In the meantime, chop the parsley.
Stir the white wine vinegar into the rice.
Add the roasted vegetables, salami, smoked paprika and the remaining oregano to the rice. Season to taste with salt and pepper, then mix well to combine.