Grilled chicken breast fillet with tomato rice

Ingredients for 3 servings:

• 2 chicken breast fillets
• 250 g rice
• 1 bunch of spring onions
• ½ jar dried tomatoes in oil
• 2 tbsp tomato paste
• some oil
• salt and pepper
• Paprika powder, hot
• 2 tomatoes, fresh
• 1 shallot(s)

Instructions

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

simply

Wash the chicken breast fillets, season with salt and pepper, and fry briefly in a grill pan. Then place in a suitable dish in the oven at 180 degrees Celsius (circulating air) for about 20 minutes (depending on the oven) to finish cooking. In the meantime, cook the rice. Fry the spring onions in a little oil, stir in the rice and diced sun-dried tomatoes. Add the tomato paste and mix well. Season to taste with salt, pepper, and paprika. If the rice is too dry, add a little water or stock if necessary. For the tomato chutney, finely dice the two fresh tomatoes and the shallot and season with salt and pepper. When the chicken breast fillet is cooked, slice it and serve on plates with the tomato rice. Pour the tomato chutney over the rice and the chicken breast fillet.