Cut the zucchini into strips and halve the cocktail tomatoes. Then fry everything together in olive oil, deglaze with balsamic vinegar and season with herbs, salt, pepper de Provence and a clove of garlic.
The chicken breast is seasoned with pepper and salt, fried in olive oil, cut into pieces at the end and served with plenty of fresh basil on the zucchini tomato vegetables.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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