Clean and rinse zucchini, cut into cubes. Bring the stock to the boil, lightly roll the zucchini in it for 2 min. Season with lime juice, salt, lemon pepper (1 tbsp.), tarragon and basil.
Season chicken fillets with salt and pepper, rub with a tiny bit of lime juice. Heat some oil (2 tbsp. ) in a frying pan, roast the fillets in it on both sides for 5 min.
Peel the mango, remove the flesh in slices around the stone.
Stir vinegar with lime zest, salt, pepper and the remaining oil. Roast sesame seeds in a dry frying pan, mix into the sauce.
Cut fillets into slices and serve with zucchini, mango, sauce and basil.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.