Sliced Chicken with Mild Spices
Preparation : 15min
Preparation Time : 30min
Servings : 3
- 1 cup (250 ml) wild rice mix
- 2 tbsp. (30 ml) Dijon mustard
- 3 tbsp. (45 ml) olive oil, divided, plus a little more to serve
- 1/4 tsp. (1.5 ml) paprika
- 1/4 tsp. (1.5 ml) garlic powder
- 1/8 tsp. (0.75 ml) cayenne pepper
- 1/8 tsp. (0.75 ml) cinnamon
- 1 chicken breast, about 3/4 lb. (375 g), cut lengthwise into 1/2 in. (1 cm) strips
- Salt and pepper, to taste
- 1 large zucchini, thinly cut lengthwise with a mandoline or sharp knife
- 1/4 cup (60 ml) dried cranberries
I really like combining hot and cold, or cooked and raw foods. In this recipe, the chicken is baked at a low temperature so it stays tender: it’s important to avoid overbaking so it doesn’t dry out.
When time permits, I let the chicken strips marinate for a few hours in the refrigerator. All you need to do is add the desired seasonings to the mustard and olive oil: Onion powder, paprika and a pinch of cayenne pepper, for a barbecue flavour;
Tarragon, herbes de Provence* or basil.
- Preheat oven to 225°F (110°C).
- In a large saucepan, cook rice mix according to package directions.
- In a small bowl, combine mustard, 1 tbsp. (15 ml) olive oil and paprika, garlic powder, cayenne pepper and cinnamon.
- Add chicken strips to mixture in bowl, mixing until strips are thoroughly coated. Transfer to a baking sheet and sprinkle lightly with salt.
- Bake chicken in oven for about 15 minutes or until cooked and juicy.
- In the meantime, in a large bowl, combine zucchini ribbons with remaining 2 tbsp. (30 ml) olive oil. Add salt and pepper to taste, and mix well. Set aside.
- Once rice is cooked, add cranberries, fluffing rice with a fork.
- To serve, divide zucchini, chicken and rice among plates, and drizzle with olive oil to taste.
*A mixture of dried herbs typical of the Provence region, such as thyme, rosemary, sage, oregano, etc.
Photos : Tango [Vitalité Québec] NOVEMBRE - DÉCEMBRE 2016
Recipe: Josée Fiset