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Chicken breast with zucchini and bell pepper

Juicy pieces of chicken with a vegetable side—quick and easy!

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Chicken fillet with zucchini and bell pepper
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 67 % 16 g
Fats 25 % 6 g
Carbohydrates 8 % 2 g
121 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Measure out the ingredients. Wash the vegetables well.

  2. Step 2:

    Step 2

    Rinse and pat the chicken dry. Cut it into cubes.

  3. Step 3:

    Step 3

    Cut the zucchini into cubes.

  4. Step 4:

    Step 4

    Core and seed the bell pepper and cut it into cubes.

  5. Step 5:

    Step 5

    Fry the chicken in a skillet in olive oil until golden brown.

  6. Step 6:

    Step 6

    Add the vegetables to the pan, stir, and cook for about 2 minutes.

  7. Step 7:

    Step 7

    Add the tomato paste and seasonings. Stir. Simmer over low heat until the vegetables are tender, about 15 minutes.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Zucchini - 16  kcal/100g

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