Rice and Chicken with Sautéed Vegetables

Rinse the basmati rice thoroughly under cold running water. Pour it into a pot, add 500 ml of salted water, bring to a boil, then cover the pot and cook on the lowest heat for 12 minutes. Remove from heat and let it rest, covered, for 5 minutes.

Wash the red bell pepper, zucchini, carrot and red onion, then cut them into even thin strips or half-moons.

Heat the oil in a large skillet over medium-high heat. Add the prepared vegetables, rosemary, thyme and a pinch of salt. Sauté, stirring occasionally, for 6 to 8 minutes, until the vegetables soften but remain crisp.

Pat the chicken breasts dry with a paper towel and cut them into smaller cutlets or strips. Season with salt, ground black pepper and marjoram.

Pour the remaining 10 ml of olive oil into the same skillet and add the chopped garlic and the seasoned chicken. Cook over medium-high heat for 6 to 8 minutes, until the meat is nicely browned on all sides and seared, while remaining juicy in the center.

Arrange the cooked rice, roasted chicken and sautéed vegetables on plates, and sprinkle with fresh chopped parsley if desired. Serve immediately while hot.