Chicken filet with tomato rice
easy
15 mins
15 mins
Ingredients
- 4 small chicken fillets (approx. 600 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Gyros spice
- 1 TABLESPOON + 1 tsp oil
- 1 small onion
- 1-2 TEASPOONS Tomato paste
- 2 packages (250 g each) Express rice (ready cooked)
- 100 ml Vegetable broth (instant)
- 1 small green pepper
- 500 g ready-made coleslaw
- 6 Stem(s) Thyme
- 2 Tomatoes
- 7-10 Tbsp Pepper
Directions
- 1
Wash the chicken fillets, dab dry and season with salt and gyros spices. Heat 1 tablespoon of oil in a pan. Fry the chicken fillets on both sides until golden brown, then place them on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Meanwhile peel and finely dice the onion.
- 2
Heat 1 teaspoon of oil in a saucepan. Sauté onion cubes and tomato paste for 1-2 minutes, then add rice. Add stock and simmer for 5-7 minutes, until the liquid is reduced to a creamy consistency. Halve, clean and wash the peppers. Halve halves again and cut into thin strips. Mix paprika strips and coleslaw. Wash the thyme, dab dry and chop the leaves of 2 stems finely. Wash and chop the tomatoes. Shortly before the rice is ready, stir in diced tomatoes and chopped thyme and season with salt and pepper.
- 3
Halve halves again and cut into thin strips. Mix paprika strips and coleslaw. Wash the thyme, dab dry and chop the leaves of 2 stems finely. Wash and chop the tomatoes. Shortly before the rice is ready, stir in diced tomatoes and chopped thyme and season with salt and pepper. Garnish with thyme
Nutrition Facts
520 kcal
61 g
13 g
40 g
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