Potato and beans pan with chicken filet and tomatoes

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 15 minutes. Wash and clean the beans, cook in boiling salted water for 10-12 minutes, then drain. In the meantime peel onion and cut into fine slices.

2. 2

   Wash the tomatoes. Drain potatoes, rinse with cold water and cut into thick slices. Wash the meat, dab dry and cut into strips. Heat oil in a large, coated pan.

3. 3

   Sauté the meat in it while turning, remove. Fry the potatoes in hot frying fat over medium heat, turning occasionally, for 3-4 minutes until golden brown. Add beans, tomatoes, onion and meat, season with salt and pepper.

4. 4

   Warm up for another 2-3 minutes. Wash the marjoram and thyme and dab dry. Pluck the leaves from the stalks and chop them finely. Season sour cream with salt and pepper. Stir in herbs. Arrange potato and bean pan.

5. 5

   Add dip.

Nutrition Facts

KCAL
450 kcal

CARBS
38 g

FATS
19 g

PROTEINS
31 g