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| Estimated Times |
Preparation time: 20
Cooking time: 30
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Ingredients
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250
servings
| 400 | g | Chicken fillet |
| 1 | tsp | Sea salt ~5.5 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 1 | tsp | Rape seed oil ~4.6 g |
| 1.25 | pcs. | Onion(s) ~93.8 g |
| 0.75 | pcs. | Courgette (Squash) ~225 g |
| 1.5 | pcs. | Red bell pepper ~180 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | can(s) | Peeled tomatoes ~400 g |
| 1.25 | tsp | Curry powder ~2.8 g |
| 125 | g | Basmati rice |
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Directions
Season the chicken with salt and pepper and lightly brown in a little rapeseed oil. Transfer to an ovenproof dish.
Preheat the oven to 200ºC/fan oven 180ºC.
Chop the onion and garlic. Coarsely dice the courgettes and peppers.
Sauté the onion and garlic in a frying pan. Add the courgettes and peppers and sauté for a further couple of minutes. Add the tomatoes and season the dish with salt, pepper and curry. Arrange the vegetables on top of the chicken in the ovenproof dish.
Bake the chicken and vegetables in the oven for approx. 30 mins.
Cook the rice according to the instructions on the packet.
Serve the chicken and vegetables on a bed of rice.
Nutritional data
629 Kcal Per Serving
F: 16 g, P: 51 g, C: 72 g, DF: 6 g
1,258 Kcal (87 Kcal/100 g)
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