Chicken fillet, rice and roast vegetables

Ingredients

Quantities are for one serving. The weekly planner scales them automatically.

• 180 g chicken fillet
• 1/2 cup rice
• 1 carrot
• 1/2 zucchini
• 1/2 pepper
• 1 tbsp olive oil

Method

1. Roast vegetables25–30 min · 200°C oven

   Cut carrot, zucchini and pepper evenly; toss with half the oil and roast until tender and browned.

2. Cook rice15–18 min · Low heat, covered

   Rinse rice and simmer by packet directions; rest covered 5 minutes.

3. Cook chicken10–12 min · Medium heat

   Flatten the fillet to even thickness and sear in remaining oil, turning until the centre reaches 74°C (165°F). Rest 3 minutes, slice and serve.