Greek Rice Noodle Pan with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Skinless chicken breast fillet (s)
- 1 lemon (s), juice it
- 1 tablespoon lemon pepper
- 1 tablespoon vegetable stock, grained
- 12 tablespoon olive oil
- 1 zucchini
- 1 onion (s)
- 200 g noodles (rice noodles, kritharaki), Greek
- 6 clove (s) garlic
- 2 chilli pepper (s), fresh red
- 500 ml tomato juice
- 100 ml water
- 3 teaspoons vegetable stock, grained
- 125 g feta cheese
- 1 tablespoon thyme
Print Recipe
Pin Recipe Instructions
- Mix the thyme, lemon juice, lemon pepper, 1 tablespoon instant stock and 4 tablespoon oil, turn the cleaned chicken breast fillets in it and leave to marinate for at least 2 hours, turning occasionally.
- Cut the zucchini and onion into medium-sized cubes, finely dice or press the garlic cloves, cut the chilli peppers lengthways, core and finely dice.
- Heat 4 tablespoons of oil, let the rice noodles startle briefly, add the zucchini and onion cubes, fry briefly, add the garlic and chilli cubes, stir-fry several times, add the tomato juice, the water and the vegetable stock, stir well, bring to the boil and let it swell over low heat for about 20 minutes.
- Finely dice the feta, fold into the rice noodles and allow to melt for another 5 minutes.
- Heat 4 tablespoons of oil, fry the chicken breast fillets in it and arrange everything together.
- A green salad with a dressing of your choice rounds off the dish.
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