Rice and Chicken with Boiled Vegetables

Thoroughly rinse the basmati rice under cold running water until the water runs clear. Place it in a pot, pour over 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 carrots, broccoli and zucchini and cut them into even pieces.

Bring water to a boil in a larger pot and lightly salt it. First add the carrots and cook for 4 minutes. Then add the broccoli and zucchini and cook everything together for another 3 to 4 minutes, until the vegetables are soft but still retain their vibrant color and texture.

Drain the cooked vegetables, transfer them to a bowl, drizzle with lemon juice and season with a bit more salt if needed.

Pat the chicken breast dry with a paper towel and cut it into smaller cutlets or strips. Season with salt and ground black pepper.

Heat olive oil in a large pan over medium-high heat. Add the chopped garlic and seasoned chicken breast and sauté for 6 to 8 minutes, until nicely browned and still juicy in the center.

Serve the dish and enjoy your meal.