Paprika chicken fillet with zucchini vegetables (serves 4)

Name: Paprika chicken fillet with zucchini vegetables (serves 4)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken filets (135 g each); 4 (200 g each) Courgette; 2 Onions; 4 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (175 g) Herbs Butter Baguette; 2 small tomatoes; 7-10 Tbsp coarse pepper; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken filets (135 g each)
4 (200 g each) Courgette
2 Onions
4 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (175 g) Herbs Butter Baguette
2 small tomatoes
7-10 Tbsp coarse pepper
7-10 Tbsp Parsley

Directions

1
Wash meat thoroughly and pat dry with kitchen paper. Clean, wash and slice the zucchini. Peel and slice the onions. Heat 2 tablespoons of oil in a frying pan and fry the meat in it over medium heat on each side for about 7 minutes, turning it over.
2
At the end of the frying time, dust the meat on each side with paprika and season with salt and pepper. In the meantime, heat the remaining oil in a casserole dish and fry the onions and courgettes for about 10 minutes, turning them over.
3
Season with salt and pepper. Bake the baguette in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 8 minutes. Clean, wash, quarter, seed and finely dice the tomatoes. Cut chicken fillet into slices, dust with paprika.
4
Arrange vegetables and meat on 4 plates. Sprinkle vegetables with pepper and tomato cubes. Serve garnished with parsley if desired. Serve with baguette extra.