Chicken with Zucchini and Bell Peppers

Ingredients

• 1 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Red Onion
• 1 tomato
• 0.5 bunch Parsley
• 500 g chicken breast fillet
• 2.5 tbsp olive oil
• Salt
• Pepper
• 0.5 tsp sweet paprika powder
• 2 Avocados
• 2 Organic Limes

Instructions

1. 1.

   Clean, wash and slice the zucchini into thin diagonal strips. Clean, wash, seed and cut the bell peppers into bite-sized pieces. Peel and finely dice the onion. Wash, peel and dice the tomato. Wash the parsley, shake dry, pluck leaves and finely chop.

2. 2.

   Pat the chicken breast fillet dry with paper towels and cut into strips. Heat 1 tbsp oil in a large pan and brown the chicken over medium to high heat for 5–6 minutes until golden. Season with salt, pepper and paprika. Set aside.

3. 3.

   Heat 1 tbsp oil in the same pan and sauté the zucchini and bell peppers over medium heat for 5–6 minutes, stirring, until just tender. Season with salt and pepper.

4. 4.

   Meanwhile cut the avocados in half, remove pits, scoop out flesh and dice into small cubes. Wash limes hot and dry. Grate zest from one lime, squeeze its juice. Slice the remaining lime thinly. Toss avocado cubes with lime juice, zest, onion and tomato cubes and the remaining olive oil; season with salt and pepper.

5. 5.

   Arrange the vegetables in the center of plates. Place chicken strips on top. Spoon a small dollop of avocado salsa over the chicken and garnish with lime slices. Sprinkle chopped parsley over the dish.