Chicken breast with colorful vegetables

Ingredients for 4 servings:

• 200 g rice
• 4 chicken breast fillets
• 3 bell peppers, colored
• 2 zucchinis
• 100 g mushrooms
• 1 onion(s)
• 2 tbsp oil
• salt and pepper
• paprika
• Herbs of Provence
• tbsp tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the rice according to the package instructions. Pat the chicken breast fillets dry and cut into strips or cubes. Clean and wash the bell peppers and cut into strips or cubes. Wash the zucchini, halve it, and slice it. Clean the mushrooms and slice it as well. Peel and dice the onion. Heat the oil, rub the chicken breast fillets with the spices, and fry on both sides. Remove from the pan and transfer to a saucepan. Fry the bell peppers and zucchini in the hot fat, then add to the meat. Fry the mushrooms and onions in the hot fat. Season with salt and pepper and add to the chicken. Add 300 ml of water, the tomato paste, and the herbs. Mix everything together and bring to a boil. Cover and simmer for about 10 minutes. Season with salt and pepper and serve with the rice. If you like, you can also sprinkle some thyme over the dish.