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🍽️ Lemony Chicken Breast with Zucchini Pan

630 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp paprika powder
• 2 tsp ground cumin
• 60 ml chicken broth
• 60 ml lemon juice
• 0.5 tsp ground onion powder
• 2 tsp oregano
• 8 garlic cloves (chopped)
• 0.5 tsp chili flakes
• 60 ml olive oil
• salt
• pepper
• 1.2 kg chicken breast fillet
• sunflower oil
• 5 zucchini (diced)
• 2 organic lemons (sliced and quartered)
• 0.5 bunch parsley (chopped)
• 1 organic lemon (sliced)

Instructions

1. 1. Add paprika, cumin, chicken broth, lemon juice, onion powder, oregano, garlic, and chili flakes to a bowl.
2. 2. Mix the ingredients with olive oil to create a marinade.
3. 3. Finally season the marinade with salt and pepper.
4. 4. Coat the chicken breast thoroughly with the marinade on all sides.
5. 5. Place the meat into the remaining marinade.
6. 6. Let the chicken breast marinate in the covered refrigerator for at least 30 minutes.
7. 7. Heat some sunflower oil in a pan over medium heat.
8. 8. Remove the chicken breast from the marinade.
9. 9. Fry the meat on both sides for approx. 15 minutes.
10. 10. Remove the chicken breast from the pan and place it on a plate.
11. 11. Keep the meat warm.
12. 12. Add the zucchini to the same pan.
13. 13. Season the zucchini with salt, pepper, and red chili flakes.
14. 14. If necessary, add a little extra oil.
15. 15. Sauté the zucchini over medium heat for 3 minutes.
16. 16. Add some marinade and the lemon wedges to the zucchini.
17. 17. Simmer the mixture while stirring for 3-4 minutes.
18. 18. Slice the chicken breast.
19. 19. Distribute the zucchini and chicken slices on a plate.
20. 20. Sprinkle the dish with chopped parsley.
21. 21. Garnish with lemon slices and serve.

Nutrition per serving

• kcal: 630
• Protein: 79 g · Fett/Fat: 28 g · Carbs: 12 g