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Chicken with feta, tomatoes and zucchini

Chicken with feta, tomatoes and zucchini

Preparation time:
25 min
Difficulty level:

Nutritional values:

21 g
114 g
46 g


Tomatoes (fresh)Tomatoes (fresh)2 ½ (375 g)
Olive oilOlive oil 3 Tablespoon
Water, tap waterWater, tap water 1 Pinch(s)
Garlic (fresh)Garlic (fresh)1 ¾ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Oregano (dried)Oregano (dried) 1 Tablespoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 300 g
Feta, feta cheese, shepherd's cheese (approx. 10% fat, light)Feta, feta cheese, shepherd's cheese (approx. 10% fat, light) 220 g
Zucchini (fresh)Zucchini (fresh)1 ½ (315 g)


Step 1:
Peel and finely chop the garlic. Slice the zucchini and place in a bowl with the garlic.
Step 2:
Cut feta and tomatoes into cubes and place in a second bowl.
Step 3:
Wash the chicken breast fillet, dab dry and then cut into strips. Heat half of the olive oil in a non-stick frying pan and fry the chicken strips until golden brown and cooked through. Then remove from the pan.
Step 4:
Heat the other half of the olive oil in a non-stick frying pan, over medium heat. Then sauté zucchini slices and garlic for about 5 minutes. Season with salt and pepper and remove from the pan.
Step 5:
Add tomatoes, oregano and feta to coated pan and simmer gently over low heat until feta is melted and forms a creamy sauce. Add a little more water as needed.
Step 6:
Add the chicken and zucchini to the tomatoes in the pan, heat everything briefly and mix together. Then serve.

Macronutrient distribution:

The recipe Chicken with feta, tomatoes and zucchini is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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