Vegetable goulash with rice and chicken breast

Ingredients for 4 servings:

• 2 large zucchini, yellow
• 2 large eggplants
• 2 large red pointed peppers
• 1 package of mushrooms
• 1 bunch of parsley
• 1 tbsp, heaped tomato paste
• 1 tbsp mustard, medium hot
• 1 tsp, sautéed harissa
• 1 tbsp, heaped vegetable stock
• 300 ml water
• 150 g sour cream
• 4 tbsp olive oil
• salt and pepper
• Spice(s) to taste
• 250 g rice
• 500 g chicken breast fillet(s)

Instructions

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

Simply

Cut the vegetables as usual or into bite-sized pieces, sauté briefly in olive oil, and then deglaze with water. Season with parsley and whatever spices you have on hand. Simmer for about 20-30 minutes, then add a generous portion of sour cream. The vegetable goulash is ready. Meanwhile, cook the rice as usual. Sear the meat, then season with salt and pepper and continue to sizzle in the oven at 200°C until the meat and vegetables are tender. Serve the vegetable goulash with the rice and meat.