In ihrem neuesten Rezeptvideo stellt Sally von Sallys Welt ein köstliches Gericht vor, das in nur 30 Minuten zubereitet ist. Es handelt sich um eine Bowl mit Reis, Hähnchen und Bruschetta, die nicht nur lecker, sondern auch gesund ist. Mit frischen Zutaten und einer einfachen Zubereitung ist dieses Gericht die perfekte Mahlzeit für einen schnellen und nahrhaften Mittags- oder Abendessen.

Bowl mit Reis, Hähnchen und Bruschetta / 30 Minuten Rezept / Sallys Welt

[Musik] Hallo and welcome to Sally’s World. Today, we’ll be cooking a delicious lunch or dinner recipe – we tend to eat a little later in the day. Do you prefer to have your main meal at lunchtime or are you more of a dinner person? In our household, we tend to have breakfast quite late in the day, so we usually eat a main meal in the evening, with snacks in between. But let’s move on to today’s recipe. I’ll be making a chicken and rice bowl with a tasty tomato bruschetta and Parmesan zucchini cubes. I think it’s going to be delicious. I’m also going to show you how to prepare everything so that it’s all ready at the same time.

Firstly, let’s start with the chicken and rice. For this, you’ll need 600 g of chicken breast, 3 tablespoons of olive oil, some sweet paprika powder, 1 clove of garlic, rosemary, salt and pepper, 250 g of mixed rice and 500 g of water. That’s pretty much all you need. Begin by rinsing the rice under running water. Next, take a pot and heat it up with the olive oil before adding in the garlic, chopped into small slices. Finally, add in the chicken breast and rosemary, and cook until nicely browned on all sides. Once that’s done, add in the water, rice and spices. Give everything a good mix and then leave to cook for around 20 minutes on a low heat. Check on it regularly, stirring occasionally.

While the chicken and rice are cooking, let’s prepare the zucchini cubes. You’ll need 2 green zucchinis, some olive oil, salt and pepper, grated Parmesan cheese and a clove of garlic if you like. Cut each zucchini in half, remove the seed core if necessary, then cut into small cubes. Place them on a baking tray lined with baking paper, drizzle olive oil on top, season with salt and pepper, and sprinkle with the grated Parmesan cheese. Add in the garlic if you like, then bake in a preheated oven until golden brown.

Now, let’s prepare the tomato salad. For this, you’ll need 600 g of tomatoes, 1 spring onion, balsamic vinegar, olive oil, balsamic cream, some basil leaves, salt and pepper. Cut the tomatoes into small cubes and slice the spring onion. Combine all the ingredients in a bowl, mix well, and leave in the fridge until it’s time to serve.

Once everything is ready, take the chicken breast out of the pot and slice it into thin strips. Arrange the chicken, rice, zucchini cubes, and tomato salad in a bowl, and garnish with some more Parmesan cheese and fresh parsley. Serve while still warm.

That’s it for today’s recipe. I hope you enjoyed it and found it easy to follow along. Remember, you can always adapt this recipe to suit your own tastes, by adding in different spices or vegetables. Until next time, happy cooking.
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