Summary

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

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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.