Summary

Ingredients

• 250 g chicken breast fillet (s)
• 4 medium potato (s), lightly pre-cooked
• 2 bell pepper (s)
• 1 zucchini
• 2 carrot (s)
• 0.5 ½ onion (s)
• 2 garlic
• 1 sprig rosemary
• 0.5 ½ pack tomato (s), happened
• 2 tablespoon cream cheese
• salt and pepper
• Spice mix, Mediterranean
• 2 tablespoon olive oil
• sugar
• 50 ml broth

Print Recipe Pin Recipe

Instructions

1. Peel and chop onions and garlic; Cut the carrots, bell peppers and zucchini into small pieces. Quarter the pre-cooked potatoes (my tip for quick pre-cooking: wrap the potatoes in damp kitchen paper and put them in the microwave for 7-8 minutes) - the potatoes shouldn`t be too cooked so that they don`t crumble later. Rinse the chicken breast, pat dry and cut into bite-sized pieces.
2. Heat the oil in a wok or a large pan and sauté the onions and garlic. Then add the meat and potatoes with rosemary, salt and pepper and fry them. After about 2 minutes add the carrots and paprika and fry briefly. Next, add the tomatoes and about 50 ml of water or broth. Let everything simmer for 15 minutes. Finally, add the zucchini, which will cook for a short time. Season the pan with cream cheese, sugar and spices.