Tender pieces of chicken in a creamy sauce made with zucchini and oat-based plant-based cream: this dish has a fresh yet savory aroma. The zucchini practically melts into the sauce, making everything deliciously creamy. The rice soaks up that creamy sauce perfectly, so every bite tastes rich yet light. It’s a dish you can whip up in no time, but it feels like you really took the time to cook it.
Since this recipe doesn’t use regular cream or milk, it’s a great option if you want to avoid cow’s milk. The oat-based plant-based cream provides the same creaminess, without leaving anything out. When choosing products, be sure to check the label, especially for the cream and spice mixes. That way, you can be sure it fits your dietary preferences.
Preparation
Step 1: Cook the rice
Bring a pot of plenty of water to a boil and cook the rice according to the instructions on the package. Drain and let it sit for a moment with the lid on so that the grains become nice and dry and separate.
Step 2: Cook the chicken
Heat the oil in a skillet or deep frying pan. Cook the chicken breast pieces over medium heat until they are golden brown and cooked through. Stir occasionally so they don't stick.
Step 3: Add the zucchini
Cut the zucchini into half-slices and add them to the chicken. Sauté for 5 minutes until the zucchini softens and shrinks slightly. Don't set the heat too high, or the zucchini will brown too quickly.
Step 4: Make the sauce
Pour in the oat-based plant-based cream and stir well. Let the sauce simmer gently for a few minutes until it thickens slightly. Taste and season with salt and pepper.
Step 5: Serve
Spoon the rice onto plates and top with the chicken and zucchini sauce. Serve immediately, optionally with some lemon zest for a fresh touch.
Nutritional values per person
- 🥦 Vegetables: 90 g
- 🍚 Carbohydrates: 45 g
- 🍗 Protein: 26 g
- 🥑 Grease: 12 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 560 calories
Tips & label
Add some grated lemon zest or a squeeze of lemon juice for extra freshness.
Serve with a green salad or some toasted pine nuts for extra bite.
Check the plant-based cream and spice blends for milk ingredients to ensure they remain truly cow's milk-free.
Store leftovers in the refrigerator for up to two days, and gently reheat them in a small saucepan with a splash of water or cream.
Cut the zucchini into even slices so that they cook evenly and the sauce turns out nice and smooth.
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