Thai chicken breast with fried curry rice and vegetables

Ingredients for 2 servings:

• 320 g chicken breast fillet(s), (one fillet per person)
• 2 carrots
• 1 zucchini
• ½ eggplant(s)
• 3 onions, red
• 5 garlic cloves (more or less, as desired)
• 120 g rice
• curry powder
• Curry powder, Thai curry powder, red
• Paprika powder
• Soy sauce
• Salt
• black pepper
• olive oil
• 1 shot of white wine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A delicious, spicy, low-fat rice dish

Preparation: Preheat the oven to 150 degrees Celsius. Cook the rice according to the instructions. Cut the vegetables into bite-sized pieces or slices. Roughly dice the garlic. Preparation: Fry the chicken breast fillet in a very hot, non-stick pan without oil for 2 minutes on each side, so that the center remains pink but the sides are already browned. Place in a deep plate and season well on both sides with soy sauce, curry, and pepper. Bake in the oven for about 15 minutes, depending on the thickness. While the fillets are resting in the oven, fry the onions and garlic in olive oil in the still-hot chicken pan. Then add the zucchini, eggplant, and finally the carrots, and fry everything over high heat for about 3 minutes. Add a little more olive oil if necessary. Plenty! Add the soy sauce, Thai curry, curry powder, paprika, and pepper. Refine with a splash of white wine and season with salt. Add the cooked rice to the pan and continue frying over high heat for about 12 minutes, until the rice is browned. Serve with the chicken breast. Ideally, the chicken breast should be completely white in the center, but the oven-roasting method keeps it buttery tender!