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Preparation |
/ 20 minutes |
- Roast rice gently in olive oil and add vegetable stock until the rice becomes tender, add seasoning, remove from heat and optionally add some more olive oil.
- Cut carrots and zucchini into small cubes, stir-fry in olive oil and mix it with rice.
- Roast the chicken fillet on each side for a few minutes and slice.
- Mix the yogurt with dill and season it.
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Serving suggestion |
Put rice with vegetables into a lunch box, place the chicken meat on top of it, then add yogurt with dill, which you can optionally pack in separately. In addition to this serve your school student Vindi of peach ice tea.
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Chef's tip |
| You can add some grated Bovidur hard cheese to the rice. |
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Ingredients |
/ serves 1 |
| 1 |
chicken fillet in Mediterranean marinade Cekin |
| 50 g |
brown rice |
| 50 g |
zucchini |
| 50 g |
carrots |
| 150 g |
yogurt
'z bregov |
| 1 teaspoon |
fresh dill |
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olive oil |
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salt, multi-colored pepper |
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