These tender chicken pieces will win the hearts of the guests. You can replace butternut squash with regular squash, and red onions with three shallots.
It is necessary
- - one fennel onion;
- - red onion head;
- - 300 g of nutmeg pumpkin;
- - 2 zucchini;
- - 2 cloves of garlic;
- - 350 g chicken breasts (boneless);
- - 200 ml sour cream;
- - 1 tbsp. a spoonful of chopped fresh coriander;
- - 1 tbsp. a spoonful of chopped fresh parsley;
- - 2 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of lemon juice;
- - salt and ground black pepper - to taste.
Instructions
Step 1
Cut the fennel onion and the courgette into thick slices and cut the red onion into 8 slices. Peel the pumpkin of seeds, cut into small cubes, and crush the garlic cloves. Cut the chicken breast into thick slices.
Step 2
Heat the olive oil in a large skillet or wok. Add chopped chicken slices, crushed garlic, and all vegetables. Cook for 20 minutes, stirring occasionally, until vegetables are tender and chicken pieces are cooked through.
Step 3
Place the coriander and chopped parsley in a large bowl. Add lemon juice and sour cream, season with salt and pepper. Mix thoroughly.
Step 4
Add a mixture of herbs, lemon and sour cream to the skillet. Grill over low heat for 2 minutes, until the dish is browned. Serve straight off the stove, garnish with parsley. Serve with rice, lightly toasted young potatoes, or buttered couscous.
