Rice Skillet with Chicken Breast, Zucchini and Sage

Ingredients

• 1 handful herbs (5 g; chives, cress, parsley, thyme)
• 40 g soft butter
• Salt
• Pepper
• 175 g wild rice blend
• 500 g chicken breast fillet
• 2 zucchini (yellow and green)
• 100 g mushrooms
• 2 stems sage
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash herbs, pat dry and finely chop. Mix with butter, season with salt and pepper, and refrigerate until needed.

2. 2.

   Cook rice in boiling salted water according to package instructions for 20–25 minutes so it remains slightly firm. Meanwhile, rinse the meat, pat dry and cut into strips. Clean zucchini, wash, quarter lengthwise and dice. Clean mushrooms and quarter them. Wash sage and pluck leaves.

3. 3.

   Heat oil in a pan. Sear the meat for 4–5 minutes over medium heat. Add zucchini, mushrooms and sage and cook for another 4 minutes. Finally stir in the rice and season with salt and pepper. Sprinkle herb butter flakes on top and serve the skillet straight from the pan.