Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Finely dice the feta, fold into the rice noodles and allow to melt for another 5 minutes.
5. Heat 4 tablespoons of oil, fry the chicken breast fillets in it and arrange everything together.
6. A green salad with a dressing of your choice rounds off the dish.