Vegetable and bean pan

Ingredients for 4 servings:

• 1 zucchini
• 2 tomatoes
• 1 bunch of green beans
• 1 bunch of spring onions
• 2 onions
• 2 packs of cured chicken breast slices, approx. 300 g
• 1 can tomatoes, chopped
• 1 tsp vegetable broth
• salt and pepper
• oregano
• Olive oil and/or sunflower oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-carb

Wash the zucchini and tomatoes and cut into pieces. Wash the beans, cut into pieces and boil in salted water for 10-12 minutes, then drain. Meanwhile, clean or peel the spring onions and onions, chop them finely and sauté them in a pan with hot oil until translucent. Cut the cured chicken breast fillet into cubes and fry in another pan in hot oil until golden brown. Tip: You can also use regular chicken breast fillet instead of the cold cuts. However, the roasted flavors come through better with the cured cold cuts. Add the zucchini to the onions and fry until al dente and lightly browned. Then stir in the drained beans and the chopped tomatoes. Finally, add the roasted chicken breast cubes. Mix everything together, season with salt, pepper and oregano and simmer for about 3-5 minutes over low heat. Tip: Also delicious topped with cheese. Place the vegetable and bean pan in a casserole dish, cover with cheese and place in the oven at 150 °C for another 10 – 15 minutes.