Ingredients
- chicken breast 130 g
- basmati rice (raw) 50 g
- Greek yogurt 50 g
- green salad 100 g
- olive oil 5 g
- mustard 10 g
- paprika, salt, pepper.
Instructions
- Boil the basmati rice according to package instructions, drain and set aside.
- Season the chicken breast with salt, pepper and paprika. Cook it in a non-stick pan with half the olive oil until golden on both sides.
- In the last 2 minutes of cooking, add the mustard mixed with Greek yogurt over the chicken, reducing the heat to let the sauce thicken.
- Prepare the salad with the remaining olive oil and lemon juice to taste.
- Serve the creamy chicken alongside the rice and fresh salad.
This recipe demonstrates how sauces can be healthy without sacrificing taste. Replacing cream with Greek yogurt significantly reduces saturated fat content while adding protein and probiotics.
Mustard contains compounds derived from mustard seeds that have thermogenic properties, slightly increasing calorie expenditure. Paprika adds flavor and antioxidants without calories. It's a balanced meal with an excellent macronutrient distribution for those who want to maintain energy and satiety.
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