John Myers
Contents
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Ingredients
- 2 Chicken breast fillets approx. 150 g without skin
- 3 tbsp Mild olive oil
- 1 Teaspoon (level) Harissa powder
- Salt
- For the vegetable pan:
- 1 small Zucchini
- 1 Red peppers
- 1 Orange peppers
- 0,5 Eggplant
- 3 tbsp Mild olive oil
- 100 ml Chicken broth
- 1 Clove of garlic peeled into slices
- 2 Slices of ginger
- 1 tsp Zatar
- Mild chili salt
- 1 strip each of untreated lemon and orange peel
Instructions
- Wash the chicken breast fillets, pat dry and cut into 21/2 cm cubes. Heat 1-2 teaspoons of oil in a large pan and fry the pieces of meat over medium heat for about 4 minutes.
- Remove the pan from the heat and let the chicken simmer in the remaining heat. Mix the harissa powder with the remaining olive oil and add, season with salt. Turn the chicken in it. Keep warm.
- For the vegetable pan, wash and clean the zucchini and aubergine. Halve the zucchini lengthways, quarter the aubergine lengthways and cut both into strips approx. 0.5 cm thick. Halve the peppers lengthways, remove the core, wash and cut into pieces approx. 2 cm in size.
- Heat the olive oil in a grill pan (a normal one will do too) and fry the vegetables one after the other. It is best to brush the pan with a thin layer of oil. Put all the vegetables back into the pan. Add the broth with garlic, ginger, lemon and orange peel and mix everything well. Season the vegetables with chilli salt and heat again.
- Divide the pan of vegetables on preheated plates and serve the chicken breast pieces on top.
- The dish is healthy, low in calories, filling and, thanks to the unusual spices, super tasty :-))
Nutrition
Serving: 100gCalories: 3kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
