Cut the chicken breast without skin into strips, cut the peppers into pieces, remove the seeds and cut into 1 cm squares. Peel onion, cut root, halve and cut lengthwise and crosswise. Use the most beautiful pieces of onion for the skewers. Slice the courgettes at an angle.
Fry the vegetables and meat one after the other over high heat in a pan for 1-2 minutes and place on a plate. After cooling, place the chicken skewers in the pan and place in an oven dish. Preheat oven to 160°C.
Cut the remaining vegetables into small pieces and fry briefly in a pan. Prepare the vegetables for the tomato rice. Season the vegetables with salt, pepper, some sugar and cayenne pepper.
For the tomato rice, caramelise the peeled garlic clove in a pot with the sugar for 2-3 minutes. Remove the pan from the heat and let it cool slightly. Place the tomatoes and rice in the pot, add the rice, bring to the boil and simmer lightly without a lid. AFTER add a little water or vegetable stock.
Process garlic, finely chopped rosemary needles, lemon grater and olive oil in a mortar to make rosemary oil.
Spread the prepared rosemary oil on the chicken skewers and bake in the oven. The chicken skewers can cook to the point. This takes about 6-8 minutes with the oven preheated.
Before serving, place the prepared vegetables under the cooked rice until al dente. Season the rice with a little butter, salt, pepper and cayenne pepper and serve. Add the chicken skewers and serve decorated with thyme. Enjoy your meal!