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Colorful chicken and vegetable pan

updated

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Ingredients for 2 servings:

  • 250 g chicken breast
  • 2 bell peppers, red and yellow
  • 1 zucchini
  • 100 g mushrooms
  • 1 bunch of spring onions
  • e.g. chili powder
  • 250 ml vegetable stock
  • 2 tbsp sour cream
  • 2 tsp rapeseed oil
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the meat into strips. Wash the vegetables, then cut the peppers into strips and the zucchini into quarters and slices. Clean and quarter the mushrooms and slice the spring onions. Heat the oil in a pan and sear the meat until crispy. Once browned, season with salt, pepper, and paprika, remove from the pan, and keep warm. Briefly fry the vegetables in the frying fat and deglaze with the vegetable stock. Cook over medium heat for about 15 minutes. Then add the meat back in and cook for about 5 more minutes. Finally, stir in the sour cream and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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