• 5servings
  • 65minutes
  • 316calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 500 g chicken breasts

  2. 1 lemon, juice of

  3. 1 garlic clove

  4. 2 zucchini (small)

  5. 150 g onions

  6. 150 g bell peppers

  7. 150 g tomatoes (fresh)

  8. 50 g corn (canned)

  9. 50 g red beans (red, canned)

  10. 3 tablespoons olive oil

  11. 1 cup chicken broth

  12. teaspoon thyme (dried)

  13. 1 teaspoon oregano

  14. teaspoon ground red chili pepper

  15. teaspoon pepper

  16. 10 g salt

Instructions Jump to Ingredients ↑

  1. Cut boneless and skinless chicken breasts into stripes (bones and skin use for cooking broth). Chicken stripes season with salt and soak into lemon juice. Leave it 1 hour in lemon.

  2. In the meantime cut onion into rounds; mince finely garlic; cut bell peppers into stripes; cut tomato into small pieces (remove seeds), cut zucchini into stripes.

  3. Wash canned corn and beans well to remove “can taste”.

  4. Heat olive oil in a frying pan (big one) and fry chicken until gets brown.

  5. Put chicken aside, add some more oil and add vegetables following this order: first onion, sauté until softens; than peppers, sauté a bit, than tomato and garlic. Than add chicken, thyme, oregano, salt, pepper and chili. Add some broth and sauté until everything softens. Add corn and beans and stir. Add zucchini last (they get soft quickly).

  6. Sauté everything for 5-10 minutes or more: all liquid must evaporate and sauce must be sticky.


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