Bright juicy peppers and zucchini are surprisingly combined in this dish with tender chicken fillet. An excellent side dish for this dish is rice, for example, wild, or couscous.
It is necessary
- - 4 chicken breast fillets (skinless);
- - 1 red, yellow and green pepper;
- - 2 onion heads;
- - 2 cloves of garlic;
- - 2 zucchini;
- - 400 g of canned tomatoes;
- - fresh basil leaves for decoration;
- - 1 tbsp. a spoonful of dried Provencal herbs;
- - 20 g fresh parsley;
- - 6 tbsp. tablespoons of olive oil;
- - salt and ground black pepper - to taste.
Instructions
Step 1
Chop the onion and garlic finely. Chop the zucchini, canned tomatoes and fresh parsley.
Step 2
Rub chicken breasts with herbs. Cut the peppers in half, remove the seeds and core, and cut them into wide slices.
Step 3
Heat 2 tablespoons of oil in a large skillet. Add the breast and cook for 8 minutes. Turn over and cook for another 5 minutes. Remove from the pan.
Step 4
Pour the remaining oil into the pan, add onions, garlic, zucchini and peppers. Cook vegetables, stirring occasionally, for 10 minutes, until tender. Add tomatoes (with juice), season with salt and pepper.
Step 5
Cover the skillet with a lid and simmer over low heat for 10 minutes. Add the parsley, stirring occasionally, then place the chicken over the vegetables. Cover and simmer for another 10 minutes. Serve directly in a skillet or on a serving platter, garnished with basil if desired.
