Instructions:
Preparing the vegetables: Wash and dice the zucchini and carrots. Thinly slice the onion.
Frying: Heat oil with a garlic clove in a large frying pan, then add the onion and fry until golden brown.
Frying the chicken: Add the diced chicken and fry until golden brown, seasoning with a pinch of salt and pepper.
Combining vegetables: Add carrots and zucchini, mix well and cook for 5-7 minutes.
Cooking the rice: In a separate pot, cook the rice in the vegetable broth until cooked.
Final dish: Combine rice with chicken and vegetable sauce, mix well and season with fresh herbs.
Serving: Serve hot, drizzled with a little raw olive oil.
Directions for use and storage:
Serve with some grated Parmesan for extra flavor.
Perfect for lunch at work or school: it can be stored in an airtight container in the fridge for 2 days.
To reheat, simply heat in a pan with a tablespoon of water or a little olive oil.
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