Method
5 steps
01
Sear the cubed chicken breasts in a pan with olive oil, then remove them and set aside.
02
In the same pan, quickly sauté the chopped leek (or onion) and sliced carrots.
03
Add the rice, canned coconut milk, a splash of water, vegetable bouillon, salt, and pepper.
04
Return the seared chicken to the pan and place the shredded or thinly sliced zucchini on top. You can also add the zucchini halfway through cooking since it cooks quickly.
05
Stir the mixture very well a few times. Cook for 10 to 15 minutes, or according to your rice package instructions, adding more water as needed until the rice is tender.
Cook it hands-free.
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