Sautéed zucchini with chicken

Ingredients

• 700 g boneless chicken thighs
• 15 ml oil
• 50 ml oil
• 3 medium onions (450 g)
• 1 red bell pepper (180 g)
• 1 large carrot (150 g)
• 3 spring onions (45 g)
• 1 head of garlic (40 g)
• 2 medium zucchini (600 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 15 g fresh parsley
• 15 g dill

Preparation

1. Pat the chicken thighs dry with paper towels and cut them into cubes about 3 cm across. Heat 15 ml of oil in a frying pan and cook the chicken for 12 minutes, turning it, until browned and cooked through. Transfer it to a plate. 2. Heat 50 ml of oil in a large pan. Add the onion and bell pepper cut into julienne strips, the carrot and spring onions cut into rounds, then 2 finely chopped garlic cloves. Cook for 12 minutes, stirring now and then, until the vegetables soften. 3. Cut the zucchini into thin rounds and add them to the vegetables. Add 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 1 teaspoon of sweet paprika. Cover the pan and cook for 22 minutes, stirring now and then, until the zucchini softens. 4. Return the browned chicken to the pan and add the remaining garlic, pressed. Cook for 2 more minutes, until everything is heated through, then sprinkle with the chopped parsley and dill.