All in One

1. Prepare the vegetables for the meal:

   1. {Extra side dish} preparation

• Empty the canned black beans into a colander or sieve.

• Rinse thoroughly with cold water for about 30 seconds to remove excess sodium and canning liquid. Drain well.

2. {Side dish} preparation

• Cut up the onion, pepper, bell tomatoes and zucchini into small pieces and drizzle them with olive oil on the cutting board.

• Transfer the vegetables into a bowl and season with a pinch of salt and vinegar.

3. {Salad preparation}

• Cut up the cucumber into thin, small pieces and place them in a bowl. Drizzle the cucumber with a pinch of salt and prepare the yoghurt dressing

• Cook the beans:

1. Place the drained beans in a small saucepan or skillet. Add 1-2 tablespoons of water or broth for moisture (optional).

2. Heat over medium-low heat for 5-10 minutes, stirring occasionally.

3. Season with a pinch of salt if desired.

4. Optional: Add a small pinch of paprika or a splash of olive oil to complement the flavours of your dish.

5. Prepare and cook the chicken:

6. Cut up the chicken into medium pieces.

7. Furthermore, drizzle with olive oil and season with salt, paprika seasoning and Mediterranean seasoning.

8. Afterwards, transfer the chicken into the pan with previously placed olive oil and cook until the chicken gets a golden colour.

9. Remove the chicken from the pan and place it on an empty plate/bowl.

10. Cook the rice and the side dish:

11. Cook the rice in a pot for 15 minutes while simultaneously sautéing the vegetables for the {side dish} in a pan with olive oil.

12. Make cucumber salad:

13. Place the sliced cucumbers in a bowl and pour the yoghurt into the bowl.

14. Add Mediterranean seasoning and mix the salad.

15. Combine and Serve:

16. Place the rice in the bottom of your bowl/plate, then place the chicken on top of it next to the cooked vegetables and beans.

17. Serve warm with cold cucumber salad.