Paprika chicken fillet with zucchini vegetables (for 1 person)
easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp 1/2 175 g pack of herbs butter baguette (in the refrigerator)
- 1 (approx. 135 g) small chicken breast
- 1 (approx. 200 g) Courgette
- 1 small onion
- 2 TABLESPOONS Oil
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 small tomato
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp Parsley
Directions
- 1
Bake the halved baguette (return the rest to the bag, put it in the refrigerator and use it as soon as possible) in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 8 minutes.
- 2
Wash the meat and dab dry with kitchen paper. Clean, wash and slice the zucchini. Peel and slice the onion. Heat 1 tablespoon of oil in a non-stick frying pan and fry the meat in it over medium heat on each side for about 7 minutes, turning it over.
- 3
Push the meat to the edge of the pan. Pour the remaining oil into the pan and fry the onion and courgette for about 10 minutes, turning them over. Season the fillet with paprika, salt and pepper at the end of the frying time.
- 4
Season vegetables with a little salt and pepper. Clean, wash and quarter the tomato, remove seeds as desired and dice finely. Slice the chicken filet and dust with paprika. Serve with the vegetables.
- 5
Sprinkle some pepper and tomato cubes over it. Serve garnished with parsley if desired. Serve with baguette.
More Delicious Recipes
