Mediterranean vegetable pan with chicken breast

Ingredients for 2 servings:

• 300 g chicken breast or smoked tofu
• 2 onions
• 1 m.-sized carrot(s)
• 1 bell pepper(s), red
• 4 spring onions
• 250 g mushrooms
• 2 garlic cloves
• 1 large zucchini
• 2 tbsp tomato paste
• 1 can tomatoes, chopped
• 2 tsp vegetable stock powder, maybe a little more
• Paprika powder, hot and sweet
• Salt and pepper from the mill
• Chili from the mill
• oregano
• Herbs of Provence
• e.g. basil, fresh
• olive oil
• 2 tbsp cream cheese with garden herbs or plain

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

also tastes good with smoked tofu

Rinse the chicken breast, pat dry, and cut into cubes. Season with salt and fry in a little olive oil for about 10 minutes. Season with pepper, sprinkle with paprika, and keep warm. Halve the onions and cut into strips, dice the carrot and bell pepper, halve the zucchini lengthwise and thinly slice, and slice the spring onions. Quarter the cleaned mushrooms, slicing any larger ones. First, fry the onions, then gradually add the vegetables. Last, add the zucchini, as they cook very quickly. Sauté everything for about 10 minutes. I use a wok because it has more capacity than a regular pan. Add the tomato paste to the pan and sauté briefly, then add the chopped tomatoes. Crush the garlic and season with broth, oregano, Provençal herbs, sweet and hot paprika, and pepper. Simmer in the pan with the lid on for another 10 minutes. Season with chili and salt, if desired. Stir in the cream cheese, sprinkle with chopped basil leaves, and top with the meat. Serve with pasta, rice, or baguette rolls.