Vegetable pan with chicken breast

Ingredients for 4 servings:

• 2 zucchini, green or yellow
• 5 tomatoes
• 3 bell peppers
• 1 pack of mushrooms, approx. 400 g
• 8 carrots
• 500 g chicken strips
• salt and pepper
• Paprika powder
• curry powder
• Maggi
• Vegetable margarine

Instructions

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

Peel and slice the carrots. Wash and slice the zucchini (or peel it if you like). Halve, wash, and deseed the peppers, and ideally cut into small cubes. Wash and slice the tomatoes. Clean the mushrooms and slice or quarter them. Put the margarine in a large pan and heat it. Briefly fry the carrots. Add the peppers and fry them briefly. Add the tomatoes and simmer everything in the tomato juice. Add the zucchini and simmer until the tomato juice has almost evaporated. Then add the chicken breast strips and sauté briefly. Finally, add the mushrooms to the pan. Season with salt, pepper, paprika, curry powder, and Maggi. Simmer everything for a while. Stir frequently to check that the liquid from the vegetables has remained. Finally, add about 150 ml of water.