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WEEK 40 DICED CHICKEN BREAST Chicken and Mushroom Crumble

with Basmati Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
810 kcal
Protein
: 
49.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

240 grams

Diced British Chicken Breast

1 sachet(s)

Chicken Stock Powder

150 grams

Basmati Rice

150 grams

Sliced Mushrooms

25 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1.5 tbsp

Olive Oil

Energy (kJ)3390 kJ
Energy (kcal)810 kcal
Fat38.3 g
of which saturates20.1 g
Carbohydrate70.3 g
of which sugars4.7 g
Dietary Fibre3 g
Protein49.7 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with 0.25 tsp of salt for the rice.

When boiling, add the rice and cook for 10-12 mins. Drain in a sieve.

2

Meanwhile, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium high heat.

Once hot, add the chicken and season with salt and pepper.

Cook until golden on the outside, 3-5 mins. Stir occasionally.

3

While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.

Pop the cheese and breadcrumbs in a bowl and add the oil (see ingredient list for amount), stir well.

4

Preheat your grill to high.

Once the chicken is browned, add the leek and sliced mushrooms to the pan.Tip: Add a splash more oil if needed.

Cook until the mushrooms have browned and the leek softened, 4-5 mins.

Stir occasionally.

5

Once the veggies are soft and chicken is cooked, stir in the creme fraiche and chicken stock powder.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bring to a boil and simmer for a minute.

Taste and add salt and pepper if you feel it needs it.

If your pan isn't ovenproof, pop in an oven dish now.

Sprinkle over the cheesy breadcrumbs and then grill until golden, 2-3 mins.

6

Fluff up the rice with a fork.

Serve in bowls with the chicken crumble on top

Enjoy!

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