Stuffed Greek Chicken

Hello zebras!

New year, new resolutions, new momentum! Although it’s not necessarily my main goal to lose weight but I’m usually craving healthy food options at the beginning of each new year. Perhaps it’s because I tend to completely overeat on sweet treats over the festive period and then am looking forward to something light on my plate. Of course, it doesn’t need to be all healthy for every day of the new year, but let’s at least start with good intentions ;).

A perfect dish for one of those ‘lighter’ days is this stuffed Greek Chicken – yummy chicken breast, filled to the brim with zucchinis, tomatoes, onions and a bit of lemon topped with feta and mozzarella… soooo delicious, have a try!


Stuffed Greek Chicken

makes 4 servings

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 2 cloves of garlic
  • Salt & pepper
  • 4 chicken breast fillets
  • 1 zucchini
  • 2 tomatoes
  • 1 red onion
  • 1 untreated lemon
  • 150 g feta
  • 150 g grated mozzarella

Preheat oven to 200° C. Cut about 5 slits into the chicken breasts – without cutting all the way through – and place on a tray lined with baking paper.

Peel and finely chop the garlic and mix together with the olive oil, lemon juice, parsley, salt and pepper in a small bowl and then brush it evenly onto the chicken. Half the zucchini (lengthwise), tomatoes, onion and lemon and cut into thin semicircle slices. Fill the slits in the chicken with those veggies. Finally sprinkle with feta and mozzarella and bake for 25 minutes in the oven.


Serve with rice, pasta or bulgur – or just as a low carb main without a side – this dish is wonderfully versatile!

Do you feel the same way as me and do you try to eat healthier at the beginning of the year?


Stay sweet & HAPPY COOKING!

xx Kristin


One Pot Pasta with Chicken and Veggies

Hello my zebras!

There are days when my calendar seems to be bursting because it’s so full of appointments and things to do. On those days I mostly want my food quick and easy. But what does not mean that quality and taste have to suffer – sorry, frozen pizza! A great solution for such moments are the uber popular One Pot Pasta recipes. Once you get the hang of the quantities, this dish is almost endlessly customizable – depending on your mood or what your pantry has in store.


This version features tomatoes, mushrooms, zucchini and chicken – simple ingredients that you might already have at home. So what are you waiting for?


One Pot Pasta

makes 2 servings

  • 175 g Rigatoni pasta
  • 200 g chicken breast
  • 1 small onion
  • 1/2 zucchini
  • 100 g mushrooms
  • 350 ml chicken broth
  • 100 ml white wine
  • 1 tsp dried herbs (e.g. Provençal herbs)
  • 1 clove garlic
  • 200 g chunky tomatoes (can)
  • 50 ml cream
  • 25 g Parmesan


Peel onions and garlic and chop them finely. Clean the zucchini and mushrooms and cut into little pieces.

Put all the ingredients, except cheese and cream, into a large saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes without the lid, stirring occasionally. If the pasta isn’t tender after that time, just add 50 ml of water and simmer for another 3-5 minutes.

Stir in the cream and season with salt and pepper. Serve with fresh Parmesan.


Depending on the type of pasta, the cooking time of your pasta and the amount of liquid required can vary quite a bit. So don’t be afraid to try a few and just don’t take the pasta with the longest cooking time 🙂

Stay sweet & HAPPY COOKING!

xx Kristin

Lemon Chicken Kebabs

Hello my zebras!

It’s finally here: the wonderful warm weather we have been waiting for! Now everyone wants to go outside and stretch their sore limbs a bit. After the long winter it’s great to just enjoy the sun rays on our skin for a while.

And of course, I have a suitable dish for this weather: Lemon chicken skewers with peppers and red onions, which can be sizzled in the pan or, to take advantage now that Spring has sprung, can be cooked on the barbeque grill – sounds like a plan , doesn’t it?


Lemon Chicken Kebabs

For 4 servings

  • 60 ml olive oil
  • 60 ml lemon juice
  • 2 tsp salt
  • 2 tsp Oregano
  • 1 tsp rosemary
  • 1 tsp pepper
  • Some cayenne pepper
  • Some grated lemon peel
  • 3 cloves of garlic
  • 500 g chicken breast fillet
  • 2 yellow peppers
  • 1 large red onion
  • Bamboo skewers


Soak the skewers in water for at least an hour.

For the marinade, mix oil, lemon juice, the spices and lemon peel in a bowl. Press the garlic cloves and also add to the marinade.

Cut the chicken breast into bite-size pieces, add to the marinade and leave to infuse for one to two hours in the fridge.

In the meantime, cut the vegetables into bite-size pieces as well. Now put everything alternately on the wooden skewers. In a hot griddle, fry for about 10-15 minutes, turning every now and again. Serve with rice or pita bread.


Are you happy that it is now warmer again? Or are you a real winter person? Or is it still cold where you are?

Easter preparations are in full effect here and very soon there will be many new recipes on the blog about it!

Until then, stay sweet & HAPPY COOKING!

xx Kristin

Chicken Burger with the best Sweet Chili Sauce!

Hello Zebras!

For me, burgers are like a spa on the plate – a treat full of fun with a touch of decadence! Most of the time, making those small gems is quite time consuming, especially if you make everything from scratch. But there is an easier way! Today I’ll show you a recipe for a terrific sweet chilli sauce to give your no frills burger a touch of stardom.


Delightfully juicy chicken fillet in a crispy tortilla crust and the secret behind these quick and easy mini burger buns…  Let’s get started!


Sweet Chilli Sauce

  • 200g strawberries
  • 1 red bell pepper
  • 1 large onion
  • 2 chillies
  • 1 tsp tomato paste
  • 100ml cider vinegar
  • 100ml water
  • 150g jam sugar 2: 1


Wash the strawberries and peppers, peel the onion and cut everything into small pieces.  Cut the chillies into vertical strips and remove the seeds with running water. Cut into thin pieces. Put the veggies and all the remaining ingredients into a pot and leave to stand for about 5 minutes. Then bring to a boil and cook on high for 4 minutes. Remove from heat and puree to the desired consistency. Now you can either store the sauce in little glasses or allow it to cool and use immediately after cooling.


Chicken burger

4 mini burgers

  • 4 chicken medallions or mini steaks
  • 1 egg
  • 2 tablespoons of flour
  • 50g tortilla chips
  • 2 tablespoons of breadcrumbs
  • Salt and pepper
  • Oil
  • Lettuce
  • 4 small burger buns ( Tip: If time is of the essence, it’s fine to use canned bread dough – just roll around and flatten, brush with milk & sprinkle with sesame seeds and bake according to the package instructions)
  • Sweet Chilli sauce (see above)


Wash the chicken and pat dry. Place the chicken pieces between two sheets of cling foil and use a pot to flatten and tenderise the meat. Season with salt and pepper on both sides. Finely crumble the tortilla chips, mix with the breadcrumbs and place in a small bowl. Whisk and season the egg and place it on a shallow plate beside a similar plate of flour. Dip the chicken into the flour, then into the egg before dipping into the small bowl of breadcrumbs and tortilla crumble. Put the oil in a pan – it’s okay to be generous with the oil here – and heat. Cook the crumbed chicked until the crusts on both sides of the burger are golden brown.

Now it’s time to build the burger: Slice the bread and top with salad. Then place the chicken onto the salad, top with a large dollop of chili sauce and finally put the lid back on – and the burgers are ready for you to enjoy!


Have a magical Sunday!

See you soon & HAPPY COOKING!

xx Kristin


Spaghetti Salad with veggies, chicken and feta

Hi my lovelies!


Yikes, Monday again? How did that happen? And unfortunately my Monday was one of those pesky “real” Mondays: up early, studied for my university exams and then, to top it off, half the things I wanted from the store were sold out.. But because whining does not help, I want to show you a yummy feel-good-dish that’s ready in no time – perfect for mondays! 😉


This dish contains all of the ingredients that may brighten my day and hopefully yours: lovely pasta, fresh, crunchy vegetables and a large portion of feta ❤
The pasta salad tastes best when eaten freshly cooked and still warm, but the leftovers can also make a yummy lunch for taking to work the next day… sounds great, right?


Spaghetti Salad with veggies, chicken and feta

makes 2-3 servings

  • 125g broccoli
  • 1 small zucchini
  • 100g wholegrain spaghetti
  • 150g chickenbreast
  • 1 tbsp soysauce
  • 2 tbsp apple vinegar
  • 1 tbsp oil
  • 1 tbsp maple syrup
  • 2 spring onions
  • 100g feta
  • salt

Fill a medium saucepan with water and bring to the boil. Wash the broccoli and cut into small florets. Wash the zucchini, cut in quarter-rounds and slice.

Once the water is boiling, add salt, break the spaghetti in half once and cook for about 10 minutes. 3-4 minutes before the spaghetti is finished, add the broccoli. Drain both together, place in a bowl and set aside.

While the pasta is cooking, heat a medium-sized pan. Cut the chicken into small pieces and sear with a little oil. Then add the zucchini and cook until they are tender. Add to the pasta.

To make the dressing stir together the soy sauce, vinegar, oil and maple syrup and pour over the spaghetti. Cut the spring onion into thin rings, crumble the feta and sprinkle both onto the salad and mix well. Serve immediately or refrigerate for later.


I like this recipe very much because it is incredibly flexible! You can switch the vegetables without any problems and adjust the spaghetti salad as your taste or mood sees fit. And the dressing is delicious ❤

Do you take packed lunches to work, university or school? Or are you more interested in seeing what surprises the canteens have up their sleeves?


Stay sweet & HAPPY COOKING!

xx Kristin