Vegetable rice casserole with chicken

Ingredients for 3 servings:

• 350 g chicken breast fillet(s)
• 1 small eggplant(s)
• 2 zucchini, small to medium-sized
• 1 bell pepper
• 2 carrots
• 2 jar rice, a 0.2 ml drinking glass full
• 1 cup sour cream
• 4 slices of cheese
• 1 garlic clove(s)
• 7 tbsp olive oil
• Salt
• pepper
• basil
• Paprika powder
• vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

low-fat, simple recipe

Slice and halve the eggplant and zucchini. Cut the bell peppers into strips and then cut these strips into thirds. Thinly slice the peeled carrots. Place the sliced ​​vegetables in a baking dish and sprinkle with the aforementioned spices and vegetable stock. Now add the olive oil (or more if you like) to a small bowl. Sprinkle the crushed garlic over the vegetables. Mix the mixture together and spread it over the vegetables. Place the baking dish in the oven preheated to 200°C and bake for about 25 to 30 minutes, stirring occasionally. Meanwhile, cook the rice and season the meat with salt, pepper, and paprika, and brown it. When the vegetables have reached the desired consistency, add the rice and sour cream and mix. Then place the cheese slices on top and return to the oven for about 6 to 7 minutes. When the meat is ready, the meal is ready to serve.