Tanja's Djuvec chicken pan

Ingredients for 2 servings:

• 2 chicken breast fillets
• ½ zucchini
• 2 tsp oil
• 120 g rice (raw weight)
• 2 small onions
• 1 bell pepper(s)
• 500 ml tomatoes, pureed (tetra pack)
• 250 ml vegetable stock
• 4 tsp sugar
• salt and pepper
• Paprika powder
• chili
• Garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

WW-suitable, tomato rice with chicken strips

Dice 1 onion and the bell pepper. Sauté the onion in 1 teaspoon of oil; add the rice and diced bell pepper and sauté briefly. Then add the passata and broth and simmer for about 25-30 minutes (if it’s still too runny, simmer a little longer; if it’s too dry, add a little more broth). Season the rice with sugar, paprika, chili, pepper, and garlic. Cut the chicken fillet into strips, the remaining onion into large pieces (about 1.5 x 1.5 cm), and the zucchini into slices. Season everything with salt, pepper, paprika, and a little chili, then fry in the remaining hot oil. Finally, add everything to the Djuvec rice and mix.