Salad, chicken roll, rice

Name: Salad, chicken roll, rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 1 pcs cucumbers; 2 pcs tomatoes; 150 g napa cabbage; 200 g chicken fillet; to taste salt; to taste black pepper; 100 g rice; 200 ml water; 1 tbsp oil

Lunch consists of a salad with cucumbers, tomatoes, and napa cabbage, a chicken roll, and rice.

Total: 50 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 462
Protein: 34 g
Fat: 18 g
Carbs: 41 g

Ingredients

for 1 serving

cucumbers1 pcs
tomatoes2 pcs
napa cabbage150 g
chicken fillet200 g
saltto taste
black pepperto taste
rice100 g
water200 ml
oil1 tbsp

Method

4 steps

For the chicken roll: wash and dry the chicken fillet. Lightly pound it, season with salt and pepper. Roll it into a tight cylinder. Wrap in foil. Bake in an oven preheated to 180°C for 30 minutes. Cool and slice.
For the salad: dice the cucumbers and tomatoes. Thinly shred the napa cabbage. Mix all vegetables in a bowl. Dress with oil, season with salt and pepper to taste.
For the rice: rinse the rice. Cover with water in a 1:2 ratio (rice:water). Bring to a boil, reduce heat, cover with a lid, and cook until done (about 15-20 minutes).
Arrange the sliced chicken roll, salad, and rice on a plate.