Chicken Thigh Ragout with Zucchini and Tomatoes

Dice the onion (20 g) and sauté it in olive oil (5 g). Add the boneless skinless chicken thigh (300 g) and brown it lightly.

Cut the bell pepper (120 g), courgettes (400 g), and tomatoes (200 g). Add the vegetables, cream cheese (50 g), and water (130 g), stir, and stew covered until the vegetables are tender and the chicken is cooked through. Season with table salt (to taste), paprika (to taste), and finely chopped parsley (5 g).