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🍽️ Chicken and Vegetable Skillet

570 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 400 g small potatoes (cooked in the skin)
• 0.5 bunch spring onions
• 1 carrot
• 1 zucchini
• 250 g cherry tomatoes
• 1 tbsp thyme leaves
• 1 tbsp basil (finely chopped)
• 3 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the chicken meat into small, bite-sized pieces.
2. 2. Peel the potatoes.
3. 3. Wash the spring onions and remove the tough ends.
4. 4. Cut the spring onions into pieces about 4 centimeters long.
5. 5. Slice the spring onions lengthwise in half if they are very thick.
6. 6. Peel the carrot and then wash it.
7. 7. Cut the carrot into stick shapes.
8. 8. Wash the zucchini and remove the hard stem end.
9. 9. Slice the zucchini into round slices.
10. 10. Wash the cherry tomatoes.
11. 11. Halve the cherry tomatoes.
12. 12. Heat 1 tablespoon of oil in a large skillet.
13. 13. Fry the chicken meat over high heat for about 4 minutes.
14. 14. Season the meat with salt and pepper.
15. 15. Remove the meat from the skillet.
16. 16. Keep the meat warm in a warm place.
17. 17. Add the remaining oil to the same skillet.
18. 18. Fry the carrots and spring onions while stirring for about 3 minutes.
19. 19. Add the zucchini slices and the potatoes to the skillet.
20. 20. Fry the vegetables for another 5 minutes.
21. 21. Add the halved tomatoes to the skillet.
22. 22. Season the vegetables again with salt and pepper.
23. 23. Continue frying everything for about 2 minutes.
24. 24. Add the prepared chicken meat back into the skillet.
25. 25. Stir the fresh herbs into the dish.
26. 26. Serve the skillet immediately.

Nutrition per serving

• kcal: 570
• Protein: 56 g · Fett/Fat: 17 g · Carbs: 45 g