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
Zucchini Chicken Pan with Potatoes and Feta Cheese
Zucchini Chicken Pan with Potatoes and Feta Cheese

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. A salad with pesto dressing goes well with it.

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