Chicken with Zucchini and Carrot Rice

If you have any leftover rice, you can use that. Otherwise make some from scratch. It’s very simple. Heat a tablespoon of olive oil in a skillet. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the hot water and 1 teaspoon salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand, covered with a cloth.

Prepare the chicken and vegetables while the rice is cooking.

Heat a little oil in a skillet, add 1 clove garlic, minced, and lightly fry until colored. In the meantime, season the chicken leg quarters with salt and pepper. Add the chicken to the skillet over medium-low heat until cooked through and golden. Set aside.

Wash and peel the carrot. Cut the carrot, zucchini, and onion into small dice.

Heat a little oil in a skillet and lightly fry the vegetables. Season with a little salt and cook until a little soft. Remove from the heat.

Once the rice is ready, mix with the vegetables.

Finally, assemble the lunch box: Arrange the chicken legs on one side and the vegetable rice on the other side.