Baked Feta with Chicken and Vegetables

Lay 1 ½ lbs chicken breast in a Suvie roasting rack and set the rack into a Suvie pan. Drizzle olive oil on the chicken breasts and season with ¼ tsp smoked paprika, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Load the chicken breasts into the bottom zone of your Suvie.

Place 8 oz feta cheese block in the middle of another Suvie pan and surround it with 5 oz baby bella mushrooms, 1 cup red onion slices, 1 medium zucchini, and 5 oz cherry tomatoes. Drizzle ¼ cup olive oil over the cheese and vegetables and sprinkle with ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Load cheese and vegetables into the top zone of your Suvie. Input settings and cook now.

While the chicken and vegetables roast, fill the water reservoir located on top of the Suvie Starch Cooker to the 3 liter line. Place 1 cup jasmine rice in the rice pot (black handles), and place the pot lid on top. Place the rice pot on the hot plate, close the door, ensure drain tray is in place, and hit "Cook".

After the cook, remove the chicken breasts and vegetables from your Suvie.

Remove the rice from the Suvie Starch Cooker and fluff with a fork.

With a spatula, stir the baked feta into the vegetable juice until smooth. To serve, divide the rice, chicken breasts, and feta sauce between plates and top with the 2 tbsp fresh parsley.