Chicken and vegetable pan

Ingredients for 4 servings:

• 4 chicken breast fillets or 2 large double fillets
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 cup peas (frozen, or a small can)
• 2 m.-sized onion(s)
• 1 can kidney beans
• 1 can of corn
• 600 g potatoes
• n. B. spice mix (Mexican spice)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the potatoes in their jacket potatoes. Peel and dice. Keep warm. Season the chicken breast fillet with the spice mix (alternatively, a mixture of salt, pepper, chili powder, garlic powder, curry powder, cumin, onion powder, and herbs) and fry in a little oil in a non-stick pan until nicely browned. Remove from the pan and finish cooking in a suitable container in the microwave at 600 watts for about 6 minutes. If you don’t have a microwave, simply leave the chicken breast fillet in the pan for a little longer with the lid closed. Meanwhile, fry the diced onions in the pan (add a little more oil if necessary). Clean the bell peppers, cut them into fine strips, and add them to the onions. Fry for a while, then add the peas, corn, and kidney beans. Add the diced potatoes. Mix everything together. Arrange everything on plates and serve.