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🍽️ Grilled Curry Chicken with Pepper Rice

504 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• yogurt, plain 200 g
• curry powder 2 tsp
• salt pinch
• chili, ground pinch
• spring onions 1 bunch
• pepper, red 2 pcs
• vegetable broth 300 ml
• jasmine rice 300 g
• chives, fresh 20 g

Instructions

1. 1. Rinse the chicken fillets thoroughly and pat dry with a kitchen towel. In a bowl, mix the yogurt, curry, salt, and chili well and place the chicken in it to marinate.
2. 2. Meanwhile, clean the spring onions, pat dry, trim the roots, and slice into rings. Wash the peppers, halve them, remove the seeds, and dice finely. In a pot, bring the vegetable broth to a boil and cook the vegetables in it for 5 minutes. Then remove the vegetables.
3. 3. Preheat the oven to 200 °C (top/bottom heat). Remove the chicken from the marinade and place it on a baking sheet lined with baking paper. Bake in the oven for about 20 minutes. Top up the broth with water to 700 ml, bring to a boil, and cook the rice in it for about 12 minutes covered until tender.
4. 4. Wash the chives, pat dry, and slice into fine rings. Add the vegetables to the rice, season to taste, and serve together with the chicken, sprinkled with chives. Enjoy your meal!

Nutrition per serving

• kcal: 504
• Protein: 36 g · Fett/Fat: 9 g · Carbs: 75 g