🍽️ Crispy Chicken with Colorful Vegetables and Fresh Avocado Salsa

Name: Crispy Chicken with Colorful Vegetables and Fresh Avocado Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 1 zucchini; 1 red bell pepper; 1 yellow bell pepper; 1 red onion; 1 tomato; 0.5 bunch parsley; 500 g chicken breast fillet; 2.5 tbsp olive oil; salt; pepper; 0.5 tsp sweet paprika powder; 2 avocados; 2 organic limes

379 kcal · 30 min · 4 servings

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Ingredients

1 zucchini
1 red bell pepper
1 yellow bell pepper
1 red onion
1 tomato
0.5 bunch parsley
500 g chicken breast fillet
2.5 tbsp olive oil
salt
pepper
0.5 tsp sweet paprika powder
2 avocados
2 organic limes

Instructions

1. Wash the zucchini thoroughly and slice it into thin, diagonal pieces.
2. Remove the seeds and white inner parts of the bell pepper and cut the flesh into small pieces.
3. Peel the onion and cut it into fine dice.
4. Wash the tomato, remove the green stem area, and dice it small.
5. Wash the parsley, shake it dry, and chop the leaves finely.
6. Pat the chicken breast dry with kitchen paper.
7. Cut the chicken meat into even strips.
8. Heat one tablespoon of oil in a large pan.
9. Fry the chicken over medium to high heat for 5 to 6 minutes until golden brown.
10. Season the meat with salt, pepper, and paprika powder.
11. Push the chicken to the side of the pan for a moment.
12. Add another tablespoon of oil to the same pan.
13. Fry the zucchini and bell peppers over medium heat for 5 to 6 minutes.
14. Stir the vegetables occasionally until they are tender but still firm.
15. Season the vegetables with salt and pepper.
16. Cut the avocados in half lengthwise and remove the pits.
17. Scoop out the flesh from the skin and cut it into small cubes.
18. Wash the limes under hot water and pat them dry.
19. Finely grate the zest of one lime.
20. Squeeze the juice from this lime.
21. Slice the remaining lime into thin rounds.
22. Mix the avocado cubes with the lime juice and lime zest.
23. Add the diced onion and tomato to the avocado mixture.
24. Drizzle the remaining olive oil over it.
25. Season the salsa finally with salt and pepper.
26. Spread the fried vegetables in the center of the plates.
27. Place the chicken strips on top of the vegetables.
28. Add a dollop of the avocado salsa to each dish.
29. Garnish with the lime slices.
30. Sprinkle the finished dish with the chopped parsley.

Nutrition per serving

kcal: 379
Protein: 34 g · Fett/Fat: 21 g · Carbs: 13 g