Chicken on a bed of zucchini with a tomato and parmesan topping

Ingredients for 1 servings:

• 100 g chicken breast fillet(s)
• 200 g zucchini
• 50 g tomatoes
• 25 g Parmesan, sliced
• 20 g butter
• 15 g fresh basil
• 10 g thyme, fresh
• 5 g oregano, dried
• 1 tsp, leveled salt
• ½ tsp ground pepper
• 2 cloves garlic
• Butter for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, quick, low carb

Slice the zucchini with a grater and season with salt, pepper, and oregano. Crush the garlic with the side of a knife, remove the skin, and then add it to a pan with butter over high heat along with a few sprigs of thyme and the zucchini slices. Roast for five minutes, turning regularly. Push the zucchini slices to one side of the pan with a spatula, butter the other side, and place the chicken breast fillet in the butter. Season the chicken breast with salt and pepper, turn after a minute, and season the other side. After another minute, reduce the heat by half. Slice the tomatoes, tear the basil leaves from the sprig, and grate Parmesan. Turn the chicken breast fillet again, arrange the tomato slices, basil leaves, and Parmesan on top. Then push the zucchini slices into a circle around the chicken breast. Cover the pan, or leave it uncovered, and cook until the meat is cooked through. Turn off the heat, arrange the zucchini in a circle on a plate again and place the chicken breast in the center of the zucchini.