Chicken and rice protein bowl with roasted veggies

Turn the oven on to 200 °C on convection and line the baking sheet with parchment paper.

Cut the zucchini (190 g) and the red bell pepper (110 g) into 2 cm cubes. Peel the red onion and cut it into wedges.

In the mixing bowl, toss the veggies with 2 cl of olive oil, half the curry powder (2.5 g), half the salt (2.5 g) and half the pepper (2.5 g). Spread them out on the sheet.

Roast the sheet for 20 min at 200 °C, stirring halfway through so they brown on all sides.

Rinse the 190 g of basmati rice in cold water. Put it in the saucepan with 38 cl of water and 1 g of salt, bring to a boil, then cover and cook over very low heat for 12 min. Turn off the heat and let it swell, covered, for 5 min.

Cut the 300 g of chicken breasts into 2 cm pieces. Toss them with the rest of the curry powder (2.5 g), the rest of the salt (1.5 g) and the rest of the pepper (2.5 g).

Heat 2 cl of olive oil in the skillet over medium-high heat. Cook the chicken for 8 min, stirring, until it's golden and white all the way through, with no pink at all.

Fluff the rice with a fork and split it between two bowls. Add the chicken and roasted veggies, then drizzle 3 cl of olive oil over both bowls.