Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

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A balanced menu provides a variety of food groups and key nutrients.

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?

Protein

29g / 26%

Carbohydrates

49.1g / 44%

Fats

14.6g / 30%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!

MyMenu IQ™

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

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European Family Main course

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Name: Roasted Chicken with Mushroom Ragout and Almonds Wild Rice
Prep time: PM0.00T
Cook time: PM90.00T
Total time: PM90.00T
Cuisine: European

(0)

90Min

Easy

Ingredients

6 Servings

600 g

Skinned chicken breast

1 g

For the marination:

2 Cloves

Garlic, finely chopped

1 pinch

Fresh thyme, chopped

1 pinch

Fresh Rosemary

0.25 tsp

White Pepper

1 tsp

Dijon mustard

40 g

Lemon juice

1 pinch

Ground Black Pepper

1 g

For the rice:

1.75 cups

Wild rice

0.5 cup

Almonds

1 Medium

Onions, finely chopped

1000 mL

Water

1 cube

MAGGI® Chicken Bouillon Less Salt

1 tbsp

Butter

1 g

For the ragout:

2 cups

Water

1 cube

MAGGI® Chicken Bouillon Less Salt

40 g

Lemon juice

400 g

Mushroom, cut into slices

1 Medium

Onions, finely chopped

1 tbsp

Butter

2 pieces

Lime juice

150 g

Reduced fat cream

Copy

Nutrition Value

Energy

424.16 kcal

Protein

29.04 g

Carbohydrates

49.1 g

Fats

14.55 g

Information per serving

Step 1
1 Min

Marinate the chicken breasts with all the marination ingredients.
Step 2
1 Min

Wash the rice; sauté the almond flakes in a pan until golden in color. Then add the white onion and sweeten on low heat for 5 mins. Add the rice with the 1 liter of water, MAGGI® Chicken Bouillon Less Salt and the butter. Cover with aluminium foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.
Step 3
1 Min

While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 mins, and let them finish together.
Step 4
1 Min

For the ragout, boil the water with the MAGGI® Chicken Bouillon Less Salt cube and lemon juice, and then dip the mushrooms in that water for 5 mins. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 mins. Serve in hot serving platters with the chicken on top and rice aside.
Step 5
1 Min

Cooking tip: Wild rice will always remain aldente.

Step 1 of 5

Marinate the chicken breasts with all the marination ingredients.

Step 2 of 5

Wash the rice; sauté the almond flakes in a pan until golden in color. Then add the white onion and sweeten on low heat for 5 mins. Add the rice with the 1 liter of water, MAGGI® Chicken Bouillon Less Salt and the butter. Cover with aluminium foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.

Step 3 of 5

While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 mins, and let them finish together.

Step 4 of 5

For the ragout, boil the water with the MAGGI® Chicken Bouillon Less Salt cube and lemon juice, and then dip the mushrooms in that water for 5 mins. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 mins. Serve in hot serving platters with the chicken on top and rice aside.

Step 5 of 5

Cooking tip: Wild rice will always remain aldente.

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Nutritional tips

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Ingredients

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Nutrition Value

Instruction

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Step 5

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