Mediterranean Vegetable Sauce with Leftover Chicken Breasts

** We usually have the breasts left over from the grilled chicken. I always put them aside in order to later turn them into leftover dishes with various side dishes. There are a lot of possibilities and mostly it depends on what the fridge has to offer ... and so here is a new variant:

Wash the peppers, remove the seeds and white inner skins and cut them into small cubes. Pluck the thyme leaves from the branches, dice the onion and garlic very finely.

Heat the oil in a pan, fry the onion cubes until translucent, finally add the garlic and sauté briefly, then add the paprika cubes, sauté for about two minutes while turning and deglaze with tomato paste and the chunky tomatoes. Sprinkle some salt and pepper over it, add the thyme and simmer the sauce covered over a mild heat for about 10 minutes.

Put the chicken breasts in the sauce to warm up and let them soak for about 5 minutes on a very mild heat.

For the sake of my husband, I served jacket potatoes with it - but rice or pasta would go better with it according to my taste. That's just a matter of taste!