Zucchini pan with chicken breast fillet

Ingredients for 2 servings:

• 350 g chicken breast fillet(s)
• 2 tbsp oil
• 1 onion(s)
• 3 m.-large zucchini
• 2 tbsp chives
• 7 dashes of Maggi
• salt and pepper
• curry powder
• Sweet paprika powder
• 1 tsp vegetable broth
• 1 tbsp parsley, dried

Instructions

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

low-carb

Rinse the chicken breast fillets in cold water, pat dry with kitchen paper, and cut into thin slices. Fry the meat in hot oil. When cooked, season with salt, pepper, plenty of curry powder, and paprika. Briefly toss the seasoned meat in the parsley and set the meat aside. In the same pan, fry the sliced ​​onion and add a little salt. Once the onion is translucent, add the zucchini, preferably in small pieces or very finely sliced, and stir occasionally. Once the zucchini has become a little more translucent, season the vegetables with pepper, salt, chives, Maggi, curry, and paprika. If it’s not spicy enough, add 1 teaspoon of powdered vegetable stock. Fry everything until cooked to your liking, then add the meat back in and heat briefly. Serve with rice, but then it’s no longer low-carb.