Baked chicken fillet with thyme, rice with vegetables

• 2 chicken fillets
• 200 g of rice
• 1 onion
• 2 cloves of garlic
• 1 red pepper
• 1 carrot
• 1 flask
• 100 g of peas (can be frozen)
• 1 tablespoon of fresh or dried thyme
• 1 tablespoon of olive oil
• 500 ml of chicken soup base (or water)
• salt and pepper to taste
• juice of half a lemon (optional)

Season the chicken fillet with salt, pepper and thyme. Heat a pan with olive oil and cook the chicken on medium heat on both sides until golden brown and cooked through (about 6-8 minutes per side). Place on a plate and cover to keep warm.

Fry the finely chopped onion and garlic in the same pan until they become soft and fragrant. Add diced pepper, carrot, zucchini and peas. Fry until the vegetables are soft, about 5-7 minutes

Add the rice to the pan and fry it together with the vegetables for a few minutes until lightly fried. Then pour in the chicken stock (or water) and bring to a boil. Reduce the heat, cover the pan and cook on a low heat for about 15-20 minutes, until the rice is cooked and all the liquid has been absorbed.

Place rice with vegetables on a plate and place fried chicken on top. If you wish, you can sprinkle everything with lemon juice for extra freshness.