Juicy Chicken Fillet with Rice and Colorful Vegetables

Heat 1 tablespoon of olive oil in a large pan. Add the chicken cubes, season with salt and pepper, and cook over medium heat for about 5 minutes, until golden brown. Remove the meat from the pan and set it aside on a plate.

In the same pan, add the remaining oil and sauté the chopped onion until softened (about 3 minutes). Stir in the garlic, turmeric and sweet paprika, and cook for another 30 seconds until fragrant.

Add the brown rice and stir quickly to coat it in oil. Pour in the chicken stock. Once it comes to a boil, cover the pan, reduce the heat, and cook for 20–25 minutes (or until the rice is almost done).

Return the cooked chicken to the pan and add the sliced pepper and zucchini. Cover again and cook for another 5–7 minutes. This way, the vegetables will become tender while still keeping their texture and color.

Once the rice has absorbed all the liquid, remove the pan from the heat and let it stand covered for another 5 minutes. Before serving, fluff the dish with a fork and sprinkle with fresh parsley.