Chicken fillet with peppers, zucchini and fried potatoes

Ingredients for 2 servings:

• 2 chicken breast fillets
• 4 potatoes
• 2 bell peppers
• 2 zucchinis
• 1 eggplant(s)
• 1 dashes balsamic vinegar
• some salt
• some pepper
• 2 cloves garlic
• 2 stalks of spring onions
• 2 slices of cheddar cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and wash the potatoes and cut into thin slices. Sauté some of the onions, finely chopped or in small rings, along with the finely diced bell pepper in a little oil or butter in a pan over low heat. Also cut the zucchini and eggplant into thin slices and add them to the pan along with the potato slices. Wash the fillets and pat dry. Season with salt and pepper and fry in a second pan with the finely chopped garlic and the second part of the onions for about 5 minutes on each side. Sprinkle the fillets with cheese and bake in the oven at 140 degrees Celsius for about 10-15 minutes. When the fried potatoes are golden brown, add them to the plates along with the rest of the potatoes. Add the fillets and drizzle with a little balsamic vinegar.