- 750g chicken breast
- 250g basmati rice
- 2 cans (400 g each) chopped tomatoes
- 500g zucchini
- 1 tsp cayenne pepper powder
- 2 tbsp extra virgin olive oil
- 2 ½ tsp salt
- black pepper
- 500ml of water
Preheat a medium pan with 1 tbsp of olive oil. Add 2 cans of chopped tomatoes to the pan, 1 tsp od cayenne pepper powder, black pepper and mix well.
Place chicken breast inside of the tomato sauce and add 1 tsp of salt. Cover chicken with tomato sauce.
Cover with a lid and cook on medium heat for 30 minutes. At the same time preheat the oven to 200° degrees Celsius.
Cut zucchini into thin slices and place on baking paper. Drizzle zucchini with 1 tbsp of olive oil, and season with 1 tsp of salt before baking for 20 minutes.
Wash basmati rice thoroughly before placing into a medium pot with 1 tsp of salt added. Add 500 ml of water, cover with the lid of your pot and cook on medium heat for 20 minutes.
Pull chicken breasts apart with forks.
When ready, divide into 5 portions and serve or store in airtight containers.