Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken fillet with zucchini in a frying pan? First of all, prepare all the necessary products that are listed. If necessary, defrost the fillets in advance.
Step 2:
Wash the squash well and remove the tails on both sides. If you have a mature squash, then cut off the skin from it and remove the seeds. The young fruit can be left as it is. So, cut the vegetable arbitrarily not very large.
Step 3:
Bulgarian pepper and chili pepper rinse and dry. Which pepper is better to use? The fruits of red pepper are ideal, they are usually more fleshy in contrast to yellow and green. Increase or decrease the amount of chili pepper to your liking, or exclude it from the recipe altogether if you do not like spicy dishes. In peppers, cut off the attachment points of the stalks, the cores and remove the seeds. Cut it not very large.
Step 4:
Peel the garlic, wash the cherry tomatoes. Chop the garlic clove as much as possible or pass it through the press. Cut each tomato into four pieces.
Step 5:
Rinse the chicken fillet and be sure to dry it to get rid of excess moisture. Cut the chicken into small cubes, sprinkle with your favorite spices. The recipe used ground peppers, dry thyme, basil, rosemary and oregano.
Step 6:
Heat vegetable oil in a frying pan with a thick bottom. Send the chicken and chopped vegetables to the pan.
Step 7:
Mix everything, add salt to taste and fry over medium heat for about 20-25 minutes (you do not need to close the lid). Do not forget to stir the contents of the pan periodically, act carefully to preserve the integrity of the vegetables.
Step 8:
Sprinkle the finished dish with ground allspice or black pepper and garnish with fresh herbs. Ready!
Serve chicken fillet with zucchini as an independent dish or offer potatoes, pasta and all kinds of boiled cereals in addition to it.
Bon appetit!
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chili pepper - 40 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
