Summary

Ingredients

• 50 g rice (whole rain rice)
• 90 g chicken breast fillet (s)
• 200 g tomato (s) (lass or can) with juice
• 100 g apple
• 20 g onion (s) or shallot
• 0.5 teaspoon ½ curry powder
• 5 ml soy sauce or Maggi
• oregano
• salt and pepper
• Garlic powder
• chili
• mineral water

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Instructions

1. Cook the rice according to packet instructions.
2. Cut the chicken breast fillets into small pieces. Heat mineral water in a nonstick pan over medium heat, add chicken, and cook for 5-7 minutes, stirring occasionally.
3. Peel and chop the onion, add to the pan. Cut the apple into small pieces and add to the pan. Cook for 2-3 minutes.
4. Season with salt and pepper. Add the tomatoes with juice to the pan. Simmer over medium heat for 5-7 minutes until the chicken reaches 74°C / 165°F internally.
5. Season with curry powder, soy sauce, garlic powder, oregano, and chili to taste.
6. Serve over the rice.