Vegetables – Chicken – Pan

Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 bell pepper (s)
• 1 carrot (s)
• 1 zucchini
• breadcrumbs
• salt and pepper
• some tomato paste
• some chili paste
• 1 dash olive oil
• 1 clove garlic
• 300 ml vegetable stock, instant

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Instructions

1. Wash the chicken fillet and pat dry. Season the breadcrumbs with salt and pepper and place on a plate. Turn the meat on both sides in the breadcrumbs. (That sticks even without an egg).
2. Cut the bell pepper into small strips, the carrot into thin slices, and the zucchini into thicker slices. Chop the garlic into small pieces. Simmer the carrot slices in approx. 300 ml vegetable stock until they are almost soft, then lift them out and save the vegetable stock.
3. Heat plenty of olive oil in a large pan. Fry the meat briefly on both sides, then briefly sauté the vegetables and garlic. Add the tomato paste and chili paste, sauté briefly and deglaze the carrots with a little vegetable stock.
4. Place the whole pan in the preheated oven at 130 ° C (convection) for about 15 minutes and let it continue to cook. This goes well with rice or ebly.