Chicken with chard and vegetable pan

Ingredients for 4 servings:

• 650 g chicken breast
• 500 g chard
• 1 handful of cherry tomatoes
• 1 handful of tomatoes, yellow, small
• 1 bell pepper(s), red
• 220 g rice
• 50 g cashew nuts
• 1 onion(s)
• 1 tbsp rapeseed oil
• 2 garlic cloves
• salt and pepper
• nutmeg
• chili flakes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

low in calories

Dice the onion, garlic, and bell pepper. Halve the tomatoes. Clean the chard, separate the leaves from the stems, and cut both into strips. Roast the cashews in a non-stick pan without oil. Cook the rice according to the package instructions. Wash the chicken breast, pat dry, slice, fry, and remove from the pan. Sauté the diced onion with the bell pepper and chard stems. Add the garlic and diced chicken. Stir in the tomatoes and chard leaves. Season with salt, pepper, nutmeg, and chili flakes. Serve the chicken and vegetables with rice on plates, sprinkle with cashews, and enjoy.