120 g białego ryżu
500 g piersi z kurczaka
140 g kukurydzy z puszki
1 puszka ananasa (350 g) pokrojonego na kawałki
1 łyżeczka bezglutenowego bulionu warzywnego w proszku
2 łyżki soku z ananasa z puszki
2 łyżki majonezu bezglutenowego
sól i pieprz
Ryż gotuj w osolonej wodzie przez 10 minut. Pierś z kurczaka ugotuj w wodzie z łyżeczką bulionu w proszku, 15 minut. Kurczaka pokrój w kostkę, połącz z ryżem, kukurydzą, ananasem, sokiem z ananasa i majonezem, dopraw wszystko solą i pieprzem. Wymieszaj.
120 g of rice
500 g of chicken breast
140 g of canned corn
1 tin of pineapple (350 g), cut into chunks
1 teaspoon of gluten-free vegetable broth powder
2 tablespoons of pineapple juice from the can
2 tablespoons of gluten-free mayonnaise
salt and pepper
Boil rice in water with pinch of salt, 10 minutes. Cook chicken breast in water with one teaspoon of broth powder, 15 minutes. Cut chicken into cubes. To cooked rice add chicken, corn, pineapple, pineapple juice and mayonnaise. Season salad with salt and pepper. Mix all ingredients.
140 g of canned corn
1 tin of pineapple (350 g), cut into chunks
1 teaspoon of gluten-free vegetable broth powder
2 tablespoons of pineapple juice from the can
2 tablespoons of gluten-free mayonnaise
salt and pepper
Boil rice in water with pinch of salt, 10 minutes. Cook chicken breast in water with one teaspoon of broth powder, 15 minutes. Cut chicken into cubes. To cooked rice add chicken, corn, pineapple, pineapple juice and mayonnaise. Season salad with salt and pepper. Mix all ingredients.
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