Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Rice tastes good with it, but then it is no longer low carb.