Chicken and Rice Skillet with Bell Pepper

Ingredients

• 300 g chicken breast fillet
• 1 red bell pepper
• 1 small zucchini
• 200 g corn (canned; drained weight)
• 1 tbsp Rapeseed Oil
• 1 packet reis‑fit (express basmati rice)
• iodized salt (with fluoride)
• Pepper
• 50 g feta cheese (45% fat in total solids)

Instructions

1. 1.

   Pat chicken breast dry and cut into strips. Clean, wash, seed the bell pepper and cut into pieces. Wash zucchini, halve lengthwise and slice. Rinse corn kernels and drain.

2. 2.

   Heat oil in a pan, first brown the chicken strips for 5 minutes over medium heat. Then add bell pepper, zucchini and corn and sauté for another 4 minutes.

3. 3.

   Meanwhile, gently press the rice packet to loosen it, tear it open and add the rice to the pan along with 2 tbsp water; simmer everything for 2–3 minutes over medium heat. Season with salt and pepper. Crumble feta on top and serve.