Greek rice noodle pan with chicken breast fillet

Ingredients for 4 servings:

• 4 servings of skinless chicken breast fillet(s)
• 1 lemon(s), juice
• 1 tbsp lemon pepper
• 1 tbsp vegetable broth, granulated
• 12 tbsp olive oil
• 1 zucchini
• 1 onion(s)
• 200 g pasta (rice noodles, kritharaki), Greek
• 6 garlic cloves
• 2 chili peppers, fresh red
• 500 ml tomato juice
• 100 ml water
• 3 tsp vegetable broth, granulated
• 125 g feta cheese
• 1 tbsp thyme

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the thyme, lemon juice, lemon pepper, 1 tablespoon of instant broth, and 4 tablespoons of oil. Toss the cleaned chicken breast fillets in the broth and marinate for at least 2 hours, turning occasionally. Cut the zucchini and onion into medium-sized cubes, finely dice or press the garlic cloves, slice the chili peppers lengthwise, deseed, and finely dice. Heat 4 tablespoons of oil, briefly fry the rice noodles, add the zucchini and onion cubes, and fry briefly. Add the garlic and chili cubes, stirring frequently. Add the tomato juice, water, and vegetable broth, stir well, bring to a boil, and simmer over low heat for about 20 minutes. Finely dice the feta, stir into the rice noodles, and let it melt for about another 5 minutes. Heat 4 tablespoons of oil, fry the chicken breast fillets until cooked through, and serve everything together. A green salad with your choice of dressing completes the dish.