Chicken bowl with iceberg lettuce, tomatoes, zucchini and mushrooms

Ingredients for 2 servings:

• 300 g chicken breast
• 100 g iceberg lettuce
• 1 tbsp lime juice
• 100 g mushrooms
• 1 zucchini
• 1 tbsp peanut oil for frying
• 125 g rice
• 1 pepper, red
• 150 g tomatoes
• 15 g ginger
• 2 tbsp lime juice
• 2 tbsp soy sauce
• some sugar
• 2 tbsp peanut oil
• 1 tbsp curry powder
• 15 g ginger

Instructions

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

Wash the tomatoes, remove the stems and seeds, and then finely dice the flesh. Wash, deseed, and finely chop the bell peppers. Peel and finely grate the ginger. Clean the mushrooms, trim the stems, and then slice the mushrooms. Rinse the chicken, pat dry, and cut into thin strips. Wash the iceberg lettuce, spin dry, and cut into thin strips. Wash, clean, quarter, and diagonally slice the zucchini. For the sauce, mix the tomatoes, bell peppers, ginger, lime juice, soy sauce, and a little sugar in a bowl. For the marinade, mix together the peanut oil, ginger, and curry powder, and marinate the chicken for about 30 minutes. Cook the rice in plenty of salted water according to the package instructions. Sear the chicken in a pan with the marinade, then simmer gently over low heat until cooked through. Heat 1 tablespoon of peanut oil in a second pan. Sauté the mushrooms and zucchini over medium heat for about 3 minutes. In a bowl, toss the iceberg lettuce with 1 tablespoon of lime juice. Arrange the rice, chicken, vegetables, and salad alternately in bowls, then pour the sauce over the top.