Mediterranean ratatouille with tender chicken and rice

Bring a generous pot of water to the boil. Add the rice with salt, if necessary, and cook for 10 minutes.

Turn off the heat, drain and leave with the lid on the pan for 15 minutes.

Meanwhile, wash the aubergine and courgettes, halve in length and cut into 1 cm slices. Keep the vegetables apart.

Clean the onions and garlic and cut the onions in half rings. Slice the garlic and the sage from the spice mix.

Halve the chicken fillet lengthwise.

Heat the oil in the large frying pan and fry the chicken in 2 min. On medium heat until golden brown. Turn halfway. Take the chicken out of the pan.

Heat the oil in the same pan and add the eggplant, onion and garlic. Bake on high heat 2 min.

Add the zucchini, sage, the whole sprigs of rosemary and thyme from the spice mix and fry for 4 minutes on a high heat.

Add the chicken and tomato cubes and simmer for 5 minutes on low heat with the lid on the pan.

Remove the sprigs of rosemary and thyme and season with pepper and salt.

Ris the leaves of the oregano sprigs from the spice mix and garnish the ratatouille. Serve with the rice next to it.