Mediterranean chicken and vegetable pan

Ingredients for 3 servings:

• 3 chicken breast fillets
• e.g. soy sauce
• 1 large onion(s)
• 1 red bell pepper(s)
• 1 m.-large zucchini
• 1 eggplant(s)
• 2 tomatoes, or 1 handful of cherry tomatoes
• 3 cloves garlic
• 1 red chili pepper(s)
• 3 tbsp tomato paste
• 50 ml cream
• 2 tbsp pesto (wild garlic)
• 3 tbsp cream cheese, e.g. with chili
• Thyme
• salt and pepper
• Sugar
• Cardamom powder
• Cinnamon powder
• olive oil
• lemon juice

Instructions

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

Cut the fillets into bite-sized cubes and marinate in 4-5 tablespoons of soy sauce if desired. Slice the onion into half rings. Roughly dice the bell pepper and zucchini. Slice the eggplant, season with salt, pat dry after about 10 minutes, and roughly dice. Slice the garlic, dice the chili pepper, and roughly chop the tomatoes. Heat the olive oil in a large pan, sear the meat, add the onions and thyme, and braise briefly. Remove both, then add all the vegetables except the tomatoes to the pan. Brown, deglaze with about 1/4 liter of water, add the spices, pesto, and tomato paste, and simmer with the lid closed for about 10 minutes. Then add the tomatoes, cream, cream cheese, and the meat with the onions. Mix everything well and simmer for another 5 minutes over low heat. Season to taste with salt and pepper. If you like, add a few drops of lemon juice. This gives it a subtle, fresh note. With rice or pasta the dish is also enough for 4 people.