Bright juicy peppers and zucchini wonderfully combine in this dish with tender chicken fillet. An excellent side dish for this dish will be rice, for example, wild, or couscous.
Pick your recipe
You will need
- - 4 chicken breast fillets (without skin);
- - 1 red, yellow and green pepper;
- - 2 onion heads;
- - 2 cloves of garlic;
- - 2 zucchini;
- - 400 g canned tomatoes;
- - fresh basil leaves for decoration;
- - 1 tbsp. a spoonful of dried Provence herbs;
- - 20 g of fresh parsley;
- - 6 tbsp. tablespoons of olive oil;
- - salt and ground black pepper - to taste.
Instruction manual
1
Chop onion and garlic finely. Zucchini, canned tomatoes and chopped fresh parsley.
2
Rub the chicken breasts with herbs. Cut the peppers in half, remove the seeds and the core, cut into wide slices.
3
Heat 2 tablespoons of oil in a large frying pan. Lay the breast and fry for 8 minutes. Turn over and fry for another 5 minutes. Remove from the pan.
4
Pour the remaining oil into the pan, put onions, garlic, zucchini and peppers. Fry the vegetables, stirring, for 10 minutes until they are soft. Add tomatoes (with juice), season with salt and pepper.
5
Cover the pan and simmer over low heat for 10 minutes. Add, parsley, stirring, then put chicken on vegetables. Cover and simmer another 10 minutes. Serve right in the pan or on the serving platter, garnishing with basil if desired.
Useful advice
Instead of Provence herbs, you can use only rosemary or any other seasoning.