Curry chicken protein bowl with basmati rice and roasted veggies

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

Peel the carrots and slice them into thin rounds. Seed the red bell pepper and cut it into strips. Peel the onion and cut it into wedges.

Toss the veggies in the mixing bowl with the olive oil, salt and pepper. Spread them on the sheet and roast for 20 min at 200 °C, stirring halfway through.

Rinse the 150 g of basmati rice, then put it in the saucepan with 25 cl of water and a pinch of salt. Bring to a boil, cover, turn down to very low for 10 min, then let it swell for 5 min off the heat, still covered.

Cut the 300 g of chicken breasts into roughly 2 cm cubes. Season them with salt and pepper.

Heat the skillet over medium-high heat with no extra fat if it's nonstick, otherwise with a drizzle of oil. Brown the cubes for 5 min, stirring, until they're white and golden all over.

Turn the heat down, add the red curry paste and stir for 30 seconds. Pour in the 8 cl of crème fraîche and let it simmer for 2 min, until the chicken is cooked through with no pink.

Split the rice between two bowls, then add equal shares of roasted veggies and curry chicken. Spoon the sauce over the top.