Zucchini chicken with chili, vanilla and basil

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 2 zucchinis
• 2 handfuls of basil leaves, fresh
• 2 jalapeños
• 2 garlic cloves
• 1 vanilla pod(s)
• olive oil
• Sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Low carb, fresh, full-bodied and very fiery

Cut the chicken breast fillet into small cubes. Wash the zucchini and also cut it into small cubes or quarters. Cut the jalapeños into small pieces. Scrape out the seeds from the vanilla bean. Chop the garlic into very small pieces or press it with a garlic press. Sauté the chicken breast cubes in a pan with the garlic, olive oil, jalapeño pieces, vanilla seeds, and the remains of the vanilla bean. A little later, add the zucchini and cook. Wash the basil, cut it into medium-sized pieces, and toss it in a cup with olive oil. When the chicken is lightly browned, or the zucchini is just a little bite-like, remove the pan from the heat and stir in the basil and olive oil. Since this dish is low-carb, there is no side dish. The specified quantities are still enough for two people!