For lunch, I made an easy-to-prepare Mediterranean dish. Here's the recipe:

# Ingredients

* 500 g chicken breast fillet
* 15 g Roast Meat Spice Mix 
* 15 g olive oil
* 2 large garlic cloves
* 1 package (750 g) Freshona Italian-style mixed vegetables *(available at Lidl; any Mediterranean-style vegetable mix will work)*
* 250 g zucchini
* 1 teaspoon salt
* ½ bunch fresh parsley
* 100 ml water

# For the side dish:

* 2 packs (2 × 125 g) Riceland brown rice express

# For topping:

* 15 g grated Parmesan cheese

# Instructions

* **Marinate the chicken:** Rinse the chicken and pat it dry. Cut into approx. 2×2 cm cubes. In a mixing bowl, combine with the 15 g Roast Meat Spice Mix and 15 g olive oil. Mix well and refrigerate for 15 minutes while you prep the vegetables.
* **Prep vegetables & topping:** Wash and chop the parsley; set aside. Grate the Parmesan cheese; set aside. Wash and cube the zucchini; set aside. Peel and slice the garlic; set aside.
* **Cook the vegetables:** In a non-stick wok (with a lid), add the frozen vegetable mix and zucchini. Heat on high to defrost and bring to a boil, stirring occasionally. Season with salt. Lower to medium heat and simmer for 10-15 minutes until the liquid evaporates. Transfer to a bowl.
* **Cook the chicken:** In the same pan, add the marinated chicken. Sear just until it turns white, then add the water, stir, cover, and simmer for 15 minutes. Stir occasionally, and halfway through add the garlic slices.
* **Combine & finish:** Return the cooked vegetables to the pan with the chicken. Add the chopped parsley and simmer together for 5 more minutes. Meanwhile, cook the brown rice according to package instructions.
* **To serve:** Plate the chicken-vegetable mix over or alongside the brown rice. Sprinkle grated Parmesan cheese on top just before serving



Mediterranean Bowl with Chicken Breast and Brown Rice