Vegetable Ratatouille on Rice with Chicken Breast Fillet À La Heiko

Wash the chicken breast fillet, pat dry and season with salt and pepper from the mill. Heat the oil in a pan and fry the chicken breast fillet in it. Remove the fillets and wrap them in aluminum foil. Cook in the preheated oven at 120 ° C for 20 minutes.

Cook the rice according to the instructions on the packet.

Peel the onion and garlic cloves and cut into small cubes. Peel the tomatoes and also cut them into cubes. Wash and core the paprika and cut into large cubes. Wash the zucchini and aubergine and also cut into large cubes. Clean and quarter the mushrooms.

Heat the oil in a saucepan and sauté the onions, garlic and aubergine for 5 minutes. Now add the peppers and zucchini. Mix the tomato paste with the water and stir in. Season with salt, pepper from the mill, thyme and basil. Let the whole thing simmer over a low heat for 10 minutes. Now add the mushrooms and tomatoes. Now let the whole thing simmer again for another 15 minutes over low heat.

Now arrange the whole thing on a plate and serve. Good Appetite.