Quick Oven Rice and Vegetable with Chicken

Ingredients

• 1 eggplant
• 1 Zucchini
• 2 red bell peppers
• 1 clove garlic
• 1 small stalk leek (200 g)
• 2 sprigs oregano
• 4 small chicken breast fillets (125 g each)
• 3 tbsp olive oil
• iodized salt (with fluoride)
• Pepper
• Cayenne pepper
• Sweet Paprika Powder
• 2 packs of reis-fit (express parboiled rice)
• 2 tbsp ajvar (20 g; paprika paste)
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Clean, wash and cube the eggplant and zucchini. Halve the bell peppers, remove seeds, wash and cube them. Peel the garlic and slice thinly. Clean the leek, wash it and cut into rings. Wash oregano, shake off excess water and pluck the leaves.

2. 2.

   Rinse the chicken breast fillets, pat dry and halve each. Place the vegetables, garlic and oregano on a baking sheet or in a large casserole dish, drizzle with olive oil and mix. Add the chicken pieces on top of the vegetables and season everything with salt, pepper, cayenne pepper and sweet paprika powder. Bake in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) on the middle rack for a total of 25 minutes, turning once or twice during baking.

3. 3.

   Ten minutes before the end of cooking, lightly press the rice packs to loosen them, tear open the packages and add 1 tbsp ajvar plus 1–2 tbsp water into each pack and mix. Remove the baking sheet or dish from the oven, lift the rice under the vegetables and cook for an additional 5–8 minutes using the grill function of the oven, browning the meat as it cooks. Finally, take out of the oven and drizzle with balsamic vinegar.