Light chicken-vegetable pan with basil quark

Name: Light chicken-vegetable pan with basil quark
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 150 g Low-fat curd; 2-3 TABLESPOONS Mineral water; 3-4 Stem(s) Basil; 7-10 Tbsp salt and pepper; 1 small red onion; 1 (approx. 200 g) Courgette; 1 small red and yellow peppers; 2 (approx. 250 g) small chicken fillets; 1/2 TEASPOON Oil; 7-10 Tbsp Sweet peppers; 1 TABLESPOON black olives (without stone); 100 g Baguette

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

150 g Low-fat curd
2-3 TABLESPOONS Mineral water
3-4 Stem(s) Basil
7-10 Tbsp salt and pepper
1 small red onion
1 (approx. 200 g) Courgette
1 small red and yellow peppers
2 (approx. 250 g) small chicken fillets
1/2 TEASPOON Oil
7-10 Tbsp Sweet peppers
1 TABLESPOON black olives (without stone)
100 g Baguette

Directions

1
Mix curd cheese and mineral water. Wash the basil, shake dry and cut the leaves into thin strips. Stir in basil. Season with salt and pepper.
2
Peel the onion and cut into thin slices. Clean and wash the vegetables. Halve zucchini lengthwise and cut into slices. Cut the bell peppers into strips. Wash the meat, dab dry and cut into strips.
3
Heat the oil in a coated pan. Fry the meat in it all around for about 4 minutes. Season with salt, pepper and paprika, take out. Stir-fry onion and vegetables in the frying fat for 3-4 minutes.
4
Season with salt and pepper. Add meat and olives and heat. Serve with the basil quark and baguette.