Chicken Breast with Broccoli and White Rice

Rinse the rice thoroughly. Heat 1 tbsp olive oil in a pot, add 180 gr Rice and lightly sauté it. Pour in 280 ml Water (the rice-to-water ratio should be 1:2), add salt, and cook over low heat for about 15 minutes, until the liquid is absorbed.

Blanch the broccoli in salted water for 3-4 minutes, then drain well. There is no need to thaw them beforehand.

Cut 400 gr Chicken Fillet into bite-sized pieces. Heat olive oil in a pan, add the minced garlic and the meat. Cook until golden. Season with salt, pepper, and optionally paprika or soy sauce.

Add the broccoli to the chicken and cook for another 2–3 minutes, stirring.

Serve the chicken with broccoli on a bed of white rice.