1 organic chicken breast
1/2 potato
1 zucchini
1 carrot
Bread crumbs
5 tablespoons Komili Extra Virgin Olive Oil
Salt
Garlic Powder
For the sauce:
2 tablespoons yogurt
1 tablespoon Komili Extra Virgin Olive Oil
1 sprig of dill, chopped
After peeling the potato and carrot, cut into thin strips. Cut off the green skin of the zucchini into thick pieces and then chop into thin sticks. Take all the vegetables in a bowl and pour 2 spoons of Komili Extra Virgin Olive Oil on them and sprinkle with salt. After mixing well, lay the vegetables on a baking tray lined with greaseproof paper and bake in the oven at 200°C until golden brown. Cut the chicken breast into thin fillets and cut into small pieces. Sprinkle salt and powdered garlic on them, flavor them, and then dip them in breadcrumbs. Take the remaining Komili Extra Virgin Olive Oil in a pan and lightly heat it. Put the breaded chicken in the pan and fry for a few minutes, side to side.
For the sauce, whisk together the yoghurt, Komili Extra Virgin Olive Oil and dill in a bowl. Serve your baked stick vegetables and breaded chicken with the sauce you prepared.
