Zucchini Pan with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g chicken breast fillet (s)
- 2 tablespoons oil
- 1 onion (s)
- 3 zucchini
- 2 tablespoon chives
- 7 dashes Maggi
- salt and pepper
- Curry powder
- Sweet paprika powder
- 1 teaspoon vegetable stock
- 1 tablespoon parsley, dried
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets in cold water, pat dry with kitchen roll and cut into thin slices. Fry the meat in hot oil. When it`s done, season with salt, pepper, plenty of curry powder and paprika. Briefly toss the seasoned meat in parsley and set the meat aside.
- In the same pan, fry the onion cut into rings, add a little salt. As soon as the onion is translucent, add the zucchini, preferably in small pieces or in very finely cut slices, and stir occasionally.
- As soon as the zucchini has become a little more translucent, season the vegetables with pepper, salt, chives, Maggi, curry and paprika to taste. If it is not spicy enough, you can add 1 teaspoon of powdered vegetable stock. Fry everything to the desired point and add the meat again and heat it briefly.
- Rice tastes good with it, but then it is no longer low carb.
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