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Ingredients (4 servings)
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600 g Hendlbrustfilet
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250 g Quinoa Mix Tricolore
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400 g Zucchini
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150 g Joghurt
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Olivenöl
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Salz, Pfeffer, Paprikapulver
Preparation
- Rinse the quinoa thoroughly in a sieve and simmer in twice the amount of slightly salted water for about 15 minutes until cooked.
- Cut the chicken breast fillet into bite-sized pieces, season with salt, pepper, and paprika powder, and sear in a large pan with a little olive oil until golden brown all over.
- Wash and dice the zucchini, add to the meat in the pan, and fry for another 5 to 7 minutes until the vegetables are tender-crisp.
- Fold the cooked quinoa into the meat and vegetable mixture, let it sit briefly, and serve topped with a dollop of cool yogurt.
