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Zucchini and rice pan with carrots and chicken

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Ingredients for 3 servings:

  • 3 zucchinis
  • 2 carrots
  • 125 g rice (parboiled rice), no boil-in-the-bag
  • Water (salt water)
  • 150 g chicken (fried chicken strips)
  • salt and pepper
  • Paprika powder, sweet
  • 3 dashes of plant cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-calorie, quick, inexpensive and delicious

Cook the rice in salted water (e.g., in a rice ball). Wash and trim the zucchini and carrots, and cut or grate them into small pieces. Heat the vegetable cream in a large pan. Sauté the vegetables, seasoning with salt, pepper, and paprika. Cover the pan and sauté the vegetables for a while until al dente, turning occasionally. Stir in the fried chicken strips. Season again to taste. Finally, stir in the rice and season again to taste. This rice dish can be expanded as desired; it’s quick to make, healthy, and low in calories.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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