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🍽️ Chicken and Rice Pan with Peppers

474 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet
• 1 red bell pepper
• 1 small zucchini
• 200 g corn (can; drained weight)
• 1 tbsp rapeseed oil
• 1 pack reis-fit (Express Basmati Rice)
• Iodized salt (with fluoride)
• pepper
• 50 g feta (45 % fat in dry matter)

Instructions

1. 1. Pat the chicken breast dry with a kitchen towel.
2. 2. Cut the breast into thin strips.
3. 3. Wash the bell pepper and remove the stem and seeds.
4. 4. Cut the cored pepper into bite-sized pieces.
5. 5. Wash the zucchini and cut it in half lengthwise.
6. 6. Slice the zucchini halves into thin rounds.
7. 7. Rinse the corn kernels under cold water.
8. 8. Let the corn drain well in a sieve.
9. 9. Heat some oil in a large pan.
10. 10. Fry the chicken strips for 5 minutes over medium heat.
11. 11. Add the pepper pieces, zucchini slices, and corn to the pan.
12. 12. Simmer the vegetables for another 4 minutes.
13. 13. Meanwhile, gently press on the rice packet to loosen the grains.
14. 14. Open the rice packet.
15. 15. Add the rice to the pan with the vegetables.
16. 16. Pour 2 tablespoons of water over the mixture.
17. 17. Simmer everything for 2 to 3 minutes over medium heat.
18. 18. Season the pan with salt and pepper to taste.
19. 19. Crumble the feta cheese with your hands.
20. 20. Sprinkle the feta over the hot pan.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 474
• Protein: 48 g · Fett/Fat: 14 g · Carbs: 37 g