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🍽️ Chicken, Pepper, and Rice Skillet

872 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 2 tbsp flour
• 400 g red rice
• 1 l chicken broth
• 200 ml white wine
• 1.5 tbsp basil pesto (from the jar)
• 1 yellow bell pepper
• 1 small zucchini
• salt
• pepper (from the mill)
• olive oil
• 1 tbsp pine nuts
• 2 garlic cloves (finely chopped)
• 1 onion (finely chopped)
• basil (fresh)

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the fillet into wide strips.
4. 4. Season the chicken strips with salt and pepper.
5. 5. Toss the seasoned strips in flour until they are fully coated.
6. 6. Set the breaded chicken strips aside.
7. 7. Wash the bell pepper under running water.
8. 8. Remove the stem and seeds from the bell pepper.
9. 9. Halve the bell pepper lengthwise.
10. 10. Cut the bell pepper halves into small cubes.
11. 11. Wash the zucchini under running water.
12. 12. Cut the zucchini into small cubes as well.
13. 13. Heat 4 tablespoons of oil in a large pot or skillet.
14. 14. Add the chopped garlic and diced onions to the hot oil.
15. 15. Sauté the vegetables until they are translucent and soft.
16. 16. Rinse the rice in a sieve under cold water.
17. 17. Add the washed rice to the onions and garlic.
18. 18. Fry the rice for a short moment until it is slightly fragrant.
19. 19. Deglaze the dish with the wine.
20. 20. Let the wine reduce briefly until it has almost evaporated.
21. 21. Add one ladle of broth to the rice.
22. 22. Stir the dish constantly.
23. 23. Wait until the liquid has been absorbed by the rice.
24. 24. Add another ladle of broth.
25. 25. Repeat adding broth and stirring until the rice is cooked.
26. 26. Aim for an al dente texture for the rice.
27. 27. After about 10 minutes, add the diced zucchini and bell pepper to the rice.
28. 28. If the broth runs out, add some hot water.
29. 29. Stir the pesto into the rice mixture.
30. 30. Mix the pine nuts evenly with the rice.
31. 31. Finally, season the finished dish with salt and pepper to taste.

Nutrition per serving

• kcal: 872
• Protein: 52 g · Fett/Fat: 30 g · Carbs: 89 g