Zucchini with rice, carrots and chicken breast

4 servings

45 minutes

Zucchini with rice, carrots, and chicken breast is a dish embodying the harmony of Pan-Asian cuisine, where simplicity meets rich flavor. Tender chicken fillet infused with the aroma of sautéed onions and sweet carrots combines with airy rice to create a soft texture. Zucchini adds freshness and lightness while tomato paste contributes a tangy zest, uniting all components into a harmonious taste. This dish is perfect for everyday meals due to its balance and health benefits. Light yet nutritious, it pairs well with herbs or soy sauce, highlighting Eastern culinary motifs.

Energy value per serving

• Calories: 247.9
• Proteins: 28.4g
• Fats: 1.9g
• Carbohydrates: 29g

Ingredients

• Onion: 1 pc
• Chicken fillet: 400 g
• Carrot: 1 pc
• Long grain rice: 0.5 glass
• Zucchini: 2 pc
• Tomato paste: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Fry the finely chopped onion until golden brown.

   Required ingredients:

   • Onion: 1 piece

2. Cut the fillet into small pieces (2 cm), and chop the carrot finely. Add to the onion and sauté for 5 minutes.

   Required ingredients:

   • Chicken fillet: 400 g
   • Carrot: 1 piece

3. Add the washed rice to the chicken and cover with a lid. Simmer for 10-15 minutes, stirring occasionally.

   Required ingredients:

   • Long grain rice: 0.5 glass

4. Cut the zucchini into large sticks or small cubes. Add to the chicken and simmer covered for 10-15 minutes, stirring.

   Required ingredients:

   • Zucchini: 2 pieces

5. Dilute the tomato paste with water and pour it into the dish.

   Required ingredients:

   • Tomato paste: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste