Vegetable rice with chicken gyros

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 3 tbsp olive oil
• 250 g rice
• 1 eggplant(s)
• 1 zucchini
• 2 bell peppers
• 1 onion(s), red
• 2 cloves garlic
• 2 tsp gyro seasoning
• 4 tbsp ajvar or paprika paste
• Salt
• pepper
• chili flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

also tastes good to children

Wash the chicken breast fillets, dry them, and cut them into bite-sized pieces. Place them in a freezer bag with 1 tablespoon of olive oil and 1 teaspoon of gyro seasoning, massage the oil and seasoning into the meat, and let it marinate in the refrigerator for 1-2 hours. Cook the rice according to the package instructions. In the meantime, peel and dice the eggplant, zucchini, bell pepper, and onion, and fry them in batches in the remaining olive oil. At the end, mix everything back together in the pan, add the garlic, and season with salt, pepper, and chili flakes if no children are present. Add the marinated meat to a hot pan and sear until crisp. The time will vary depending on the size of the pieces, but always cook the poultry thoroughly. Shortly before the end of the cooking time, add the remaining gyro seasoning, salt, and pepper. Mix the cooked, hot rice with the vegetables and ajvar, season again with salt, pepper, and chili flakes if desired, and serve with the gyro. The vegetables can, of course, be swapped out depending on what you have on hand. The gyro is also delicious with pork; you can also marinate and fry a few onion rings, which also tastes great.