🥘 Spanish Podenco Bowl with Zucchini and Chickpeas

Name: Spanish Podenco Bowl with Zucchini and Chickpeas
Total time: 35 min
Yield: 4 servings
Ingredients: 500 ml Chicken broth (packet); 400 g Chicken breast fillet; 2 Stk (ca. 300 g) Zucchini; 400 g Chickpeas (can, drained); 400 g Tomatoes (can, chopped); 2 TL Sweet paprika powder; 3 Stk Garlic cloves; 2 EL Olive oil; 1 Bund Cilantro (fresh)

485 kcal · 35 min · 4 servings

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Ingredients

500 ml Chicken broth (packet)
400 g Chicken breast fillet
2 Stk (ca. 300 g) Zucchini
400 g Chickpeas (can, drained)
400 g Tomatoes (can, chopped)
2 TL Sweet paprika powder
3 Stk Garlic cloves
2 EL Olive oil
1 Bund Cilantro (fresh)

Instructions

1. Cut the chicken breast fillet into bite-sized cubes and season with salt and paprika powder.
2. Heat the olive oil in a large pot or pan over medium heat.
3. Fry the chicken cubes until golden, remove them from the pot, and set aside.
4. Dice the zucchini into small pieces and finely chop the garlic.
5. Sauté the zucchini and garlic in the same pot for approx. 3 minutes.
6. Pour in the tomatoes and chicken broth. Bring the mixture to a boil.
7. Add the chickpeas and the pre-fried chicken back in.
8. Let the bowl simmer on low heat for approx. 15 minutes until the sauce thickens.
9. Chop the cilantro roughly and stir it into the finished bowl.
10. Let the bowl cool down before filling it into meal-prep containers.

Nutrition per serving

kcal: 485
Protein: 18 g · Fett/Fat: 24 g · Carbs: 52 g