- 500g chicken breast
- 2 medium zucchini
- 2 peppers
- 1 onion
- 1 clove of garlic
- 300g milk (1.5% fat)
- 250g low-fat herb cream cheese
- 2 tsp olive oil
- 1 tbsp tomato paste
- 1 tsp paprika powder
- Salt pepper
1.) First, preheat the oven to 190 degrees top and bottom heat.
2.) Dab the chicken dry and then brush with a little olive oil. Season with salt and pepper.
3.) Wash the zucchini and the peppers and cut into strips. Finely chop the onion.
4.) Place the chopped vegetables in a casserole dish and place the chicken on top. Bake the whole thing in the oven for about 15 minutes.
5.) Meanwhile, prepare the sauce. To do this, peel and finely chop the garlic cloves.
6.) Heat the rest of the olive oil in a coated pan and briefly roast the garlic and tomato paste. Then deglaze with the milk, stir and bring to the boil carefully.
7.) Put the cream cheese in the pan, break it up and stir it in well. Season with salt, pepper and paprika to taste.
8.) After the 15 minutes, remove the casserole dish from the oven and pour the finished sauce over the meat.
9.) Now put the chicken in the oven for another 25 minutes.
10. If you like, you can garnish the whole thing with freshly chopped herbs before serving.