Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 350 g chicken breast fillet (s)
- 150 g basmati
- 350 g leek
- 250 g carrot (s)
- 200 g suar snap peas
- 200 g cream cheese, low in fat
- 1 tablespoon margarine (diet), for frying
- 200 ml vegetable stock
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Prepare the rice according to the instructions on the packet.
- Wash and clean the snow peas, leek and carrots and cut into bite-sized pieces. Blanch the vegetables in the vegetable stock for about 2 minutes, pour them into a sieve and collect the vegetable stock. Drain the vegetables well.
- Wash the meat and remove any skin residues. Cut into bite-sized pieces. Fry in the diet margarine and season well with salt and cayenne pepper.
- Add the vegetables to the meat and sauté briefly. Pour in the vegetable stock. Add the cream cheese and let it melt while stirring. Do not boil anymore.
- Serve with the rice.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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