Creamy mustard and leek chicken with black rice

Author: The Healthy Food Guide TV Series

Photographer: The Healthy Food Guide TV Series

This creamy mustard and leek chicken with black rice dish, is just the thing for a cold winter's night dinner.

Serves: 4

Time to make: 55 mins

Ingredients

Stay Awake

In a large saucepan combine rinsed rice and water. Set over a high heat and bring to the boil. Reduce heat, cover and simmer for 25 minutes. Remove from heat and let stand, covered, for 10-15 minutes. Fluff rice with a fork before serving.
Once rice has been simmering for about 5 minutes, heat oil in a large non-stick pan over a medium heat. Add leeks and garlic and cook for 5 minutes, or until leeks are soft.
Add chicken and mustard to the pan. Cook for around 5 minutes, until chicken is lightly browned all over. Add mushrooms and cook for 2-3 minutes, stirring from time to time. Add peas and water. Cook for 8-10 minutes over a low heat until chicken is cooked through.
Add cream and cook for 1 minute. Serve with black rice. Garnish with parsley.

Make it gluten free: Check mustards are gluten free.

Calories 449 cal

Kilojoules 1880 kJ

Protein 38 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 5 g

Dietary fibre 8 g

Sodium 290 mg

Calcium 100 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.