Chicken pan with zucchini and mint

Ingredients for 3 servings:

• 3 chicken breast fillets
• 1 large zucchini
• 1 onion(s)
• 2 cloves garlic
• 1 lime(s), juice and zest
• 1 small bunch of mint, fresh
• 1 tbsp coconut oil for frying
• e.g. salt and pepper
• 1 serving of instant chicken bouillon (e.g. Maggi)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

light and fresh

Wash the zucchini (I prefer peeled zucchini), halve, quarter, and then thinly slice. Halve the garlic, remove the core, and then thinly slice or chop. Peel the onion, halve, and also slice into thin strips. Chop the mint, zest the lime, and squeeze the juice of the lime. Now cut the chicken breast into thin strips and fry it in the coconut oil. Don’t add it all to the pan at once, or it will cool down too quickly and the meat will cook rather than fry. (Be careful, the coconut oil will spatter if it gets too hot.) Remove the chicken pieces from the pan and set aside. Sauté the onion in the pan until translucent (add a little more oil if necessary). Then add the garlic; don’t let it burn, or it will become bitter. Sauté the garlic for 1 minute, then add the zucchini and fry for 5 minutes. Deglaze with the lime juice and season with salt and pepper. Then add the seasoned bouillon, mint, and lime zest. Simmer for a few minutes. (If there isn’t enough liquid, add a little water; not too much, or it will be too runny.) Add the chicken back in and cook until cooked through. Then it’s ready to serve. You can garnish with mint leaves; pretty much anything goes as a side dish, whether rice, pasta, or potatoes.