Zucchini Pan with Chicken

Name: Zucchini Pan with Chicken
Total time: 25 min
Yield: 2 Portions
Ingredients: 300g Chicken breast; 100g Ricotta; 270g Cherry tomatoes; 1pc. Zucchini; 2pcs. Spring onions; 1tbsp. Balsamic vinegar; 2tbsp. Olive oil; 1pinch Sea Salt, Coarse; 1pinch Paprika Special Sweet; 1pinch Garlic Granules; 1pinch Pepper Black, Whole; 1pinch Parsley, Chopped; 1pinch Basil, Crushed; 1pinch Oregano, Crushed; 1pinch Rosemary, Chopped

20—25 Min

Rosemary, Chopped

Fresh vegetables, tender chicken, and a special blend of basil, rosemary, and more create a light meal that's deliciously flavorful!

Ingredients 2 Portions

300 gChicken breast
100 gRicotta
270 gCherry tomatoes
1 pc.Zucchini
2 pcs.Spring onions
1 tbsp.Balsamic vinegar
2 tbsp.Olive oil
1 pinchSea Salt, Coarse
1 pinchPaprika Special Sweet
1 pinchGarlic Granules
1 pinchPepper Black, Whole
1 pinchParsley, Chopped
1 pinchBasil, Crushed
1 pinchOregano, Crushed
1 pinchRosemary, Chopped

Preparation

1
In the first step, halve the tomatoes and cut the zucchini into slices and then quarter them.
2
Next, cut the spring onions into strips and the chicken breast into pieces.
3
To season, rub the chicken breast with salt, pepper and the herbs.
4
Heat the olive oil in a pan and fry the chicken. As soon as the chicken gets some color, add the vegetables, season again with herbs, salt and pepper and continue frying.
5
Finally, top with some balsamic vinegar and ricotta.