Rice with Vegetables and Chicken

1. 1 Long-grain ricepack 800 g ≈ $1.96 35 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 50 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Zucchini≈ $3.00 per kg 40 g
5. 5 Butterpack 180 g ≈ $1.60 4 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the chicken², carrot³, and zucchini⁴; cut the chicken into 1.5 cm cubes, the carrot into 1 cm cubes, and the zucchini into 1 cm cubes; measure 100 ml of water; heat a 20 cm skillet over medium heat.

2. Fry the chicken² with the carrot³ and zucchini⁴ over medium heat until lightly golden, about 5–6 minutes, stirring.

3. Pour in 100 ml of water, cover, and simmer on low heat for 15 minutes until the vegetables are tender and the chicken² is cooked; the liquid should simmer slightly and not evaporate completely.

4. Boil the rice in salted water until done according to package directions, then drain.

5. Combine the boiled rice with the contents of the pan and mix.

6. Remove from heat, add butter⁵ if desired, and stir until glossy; season to taste.

7. Plate the portions on a plate, garnish with herbs if desired, and serve; the dish may be complemented with seasonal vegetables.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.