Baked Chicken with Bell Peppers and Rice

• portions: 4
• temps total: 45 min

Ingrédients

• 400 g Chicken Fillet

• 4 piece Bell Pepper

• 3 piece Onion

• 85 g Ketchup

• 2 tsp Curry Powder

• 300 g Rice

• 2 clove Garlic

• 40 g Tomato Paste

• 1 piece Veggie Stock

• 1 tbsp Olive Oil

• 1 pinch Salt

• 1 pinch Pepper

• 100 g Yoghurt

• 2 dl Mayonaise

• 1 tsp Dill

Instructions

1. Cook the rice: In a pot, cook the long-grain rice in chicken or vegetable broth until tender.

2. Marinate the chicken: Mix the chicken cubes with ketchup, curry powder, and a drizzle of olive oil. Let marinate for 10 minutes.

3. Cook the chicken and veggies: In a pan, sauté the diced onions and garlic in olive oil. Add the marinated chicken and cook until golden brown. Add the diced bell peppers and continue cooking until tender.

4. Combine: Stir the cooked chicken and veggies into the rice and mix well.

5. Make the yogurt dressing: In a small bowl, mix the yogurt, mayonnaise, and dill.

6. Serve: Garnish the dish with spring onions and serve with a drizzle of the yogurt dressing.