Vegetable casserole with chicken and rice

Vegetable casserole with chicken and rice

Ingredients

• 150 g long grain rice
• 3 large tomatoes
• 3 medium zucchini or zucchini
• 1 medium onion
• 500 g chicken fillet
• 2 large eggs
• 30-40 g of hard, aged cheese
• a pinch of dry thyme
• vegetable oil
• salt, freshly ground black pepper

Directions

1. Cook the rice according to the instructions on the package. Place it on a sieve and set aside until used.
2. Cut the tomatoes, courgettes and onions into rings of equal thickness. Cut the chicken into medium-sized pieces of equal size. Sprinkle the prepared ingredients with oil, salt and pepper.
3. Use a barbecue brazier. To do this, connect the device to the mains and select manual mode. Open the device 180 ° C and warm it up. Place vegetables on the grill plate. If the pan also has room for chicken, cook everything together for 1 minute. from each side. Gently transfer the cooked vegetables and chicken to a cutting board or platter. Cut the chicken into small pieces.
4. Grease a baking sheet or disposable heat-resistant foil dish with vegetable oil. First lay out half of the rice, sprinkle with water or vegetable broth. Layer half of the tomatoes, zucchini, onion, chicken on it. And then the remaining tomatoes, courgettes, onions, chicken and evenly spread the remaining rice.
5. Mix eggs with thyme and finely grated cheese until smooth. If the mixture is too thick, add a little water. Season with salt and pepper. Stir. Spread the mixture evenly over rice.
6. Now use the oven. Place the baking sheet or baking dish on the bottom plate and cover with a lid. Cook for 15 minutes, until golden brown. Open the lid, remove the baking sheet or baking dish.