Green Bean Chicken Breast with Basmati Rice

Cut the chicken breast into cubes. Slice the onion and begin sautéing it in a non-stick pan. Add the chicken breast and cook until it turns white.

Next, stir the frozen green beans into the ragout and let them soften. Chop the dill and parsley. Once the beans are tender, add the herbs along with the Vegan crema to the ragout. Season with salt and pepper to taste and allow the sauce to thicken.

In the meantime, lightly toast the rice in a pot sprayed with olive oil, then pour in 1.5 times the amount of water and cook for 12–14 minutes. Add more water if necessary. Once done, let it sit covered until completely tender.

Layer the ragout over the rice base and serve garnished with fresh parsley. (The extra topping shown here is toasted mung beans, available in Asian specialty stores.)