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Ingredients
- 4 large chicken breasts
- 1 tbsp Herbes de Provence
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 peppers (green, red or yellow), cut into wide strips
- 2 medium courgettes, sliced
- 400 g tin chopped tomatoes
- 1 vegetable stock cube
- 2 tbsp fresh parsley, chopped
Details
Servings 4
Preparation
Step 1
Spray the chicken breasts with cooking spray, sprinkle with the herbs and cook for 5-6 minutes over medium to high heat until golden brown. Remove and set aside.
Heat cooking spray in a deep frying pan. Add onion, garlic, peppers and courgettes and cover. Cook for 10 minutes or until vegetable are softened, stirring occasionally. Add the tomatoes, stock cube and cover. Simmer a further 10 minutes, season to taste and add the parsley.
Place chicken on top of vegetables and simmer for a further 2-3 minutes.
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