Basmati rice with chicken and zucchini

Ingredients

For 2 servings

• Basmati rice150 g
• Chicken breast250 g
• Zucchini2
• Extra virgin olive oil2 tablespoons
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Bring a pan of water to the boil over high heat; meanwhile rinse the basmati rice in a sieve under cold water until it runs almost clear.
2. When the water boils, salt it, add the rice and cook over medium heat for 10–12 minutes, until the grains are tender but separate; drain.
3. Meanwhile, wash and trim the courgettes and cut them into roughly 1.5 cm cubes; cut the chicken breast into cubes of the same size, trimming off any fat.
4. Heat the oil in a large frying pan over medium-high heat, add the chicken and brown it for 4–5 minutes, turning, until golden on all sides.
5. Add the courgettes and sauté everything for another 5–6 minutes, until the courgettes are tender but still firm and the chicken is cooked and white inside.
6. Add the rice to the pan, season with salt and black pepper, toss over high heat for a minute and serve.