Zucchini Chicken Pan with Potatoes and Feta Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g potato (s), small, mostly waxy
- 2 zucchini, green and yellow, or just green
- 300 g chicken breast fillet (s)
- 3 tablespoon oil
- salt
- pepper
- 0.5 teaspoon ½ paprika powder, noble sweet
- 1 teaspoon thyme, dried
- 100 g feta cheese
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut in half, cover with salted water and bring to the boil in a saucepan and cook for 10-15 minutes on a low heat.
- In the meantime, clean the zucchini, quarter lengthways and remove the stones. Cut the zucchini into 1 cm wide pieces. Cut the chicken breast fillet into 2 cm pieces.
- Drain the potatoes and let them evaporate briefly. Heat 2 tablespoons of oil in a coated pan. Fry the potatoes all around until they are nice and light brown. Add the zucchini and fry for 2 minutes, salt and pepper. Put everything on a plate and wipe the pan with paper towels.
- Mix oil, salt and pepper. Marinate the meat with it and fry it all around in a hot pan for 2-3 minutes until light brown. Add the vegetables to the pan, fry for another 2 minutes and season with the thyme. Roughly crumble the cheese and serve the courgette and chicken pan sprinkled with the cheese.
- A salad with pesto dressing goes well with it.
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