Zucchini and chicken pan with potatoes and feta cheese

Ingredients for 2 servings:

• 200 g potatoes, small, mostly waxy
• 2 zucchini, green and yellow, or just green
• 300 g chicken breast fillet(s)
• 3 tbsp oil
• Salt
• pepper
• ½ tsp sweet paprika powder
• 1 tsp thyme, dried
• 100 g feta cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and halve the potatoes, cover, and bring to a boil in salted water in a pot. Simmer over low heat for 10-15 minutes. Meanwhile, clean the zucchini, quarter them lengthwise, and remove the seeds. Cut the zucchini into 1 cm wide pieces. Cut the chicken breast fillet into 2 cm pieces. Drain the potatoes and let them cool briefly. Heat 2 tablespoons of oil in a non-stick pan. Fry the potatoes all over until light brown. Add the zucchini and fry for 2 minutes, season with salt and pepper. Transfer everything to a plate and wipe the pan with kitchen paper. Mix the oil, salt, and pepper. Marinate the meat and fry in the hot pan for 2-3 minutes until light brown. Add the vegetables to the pan, fry for another 2 minutes, and season with thyme. Roughly crumble the cheese and serve the zucchini and chicken pan sprinkled with the cheese. A salad with pesto dressing goes well with it.