krümeltigers onion and pepper pan with chicken breast

Ingredients for 2 servings:

• 1 vegetable onion(s)
• 1 bell pepper(s)
• 2 tsp oil (coconut oil)
• ½ tsp dried herbs de Provence
• 50 ml water
• 1 tbsp flavoring (liquid smoke)
• some smoked salt
• some pepper, freshly ground
• 300 g chicken breast
• some freshly chopped parsley for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

and smoky aroma SIS and Low Carb suitable

Cut the chicken breast into bite-sized pieces. Heat 1 teaspoon of coconut oil in a pan and sear the pieces of meat well on all sides, remove from the pan and set aside. Peel the onion and cut into fairly small pieces. Remove the seeds from the bell peppers and cut into strips. Heat the second teaspoon of coconut oil in the pan and sauté the onions for about 5 minutes, then add the bell peppers, the water, the herbs de Provence, and the liquid smoke. Simmer for another 5-8 minutes; the vegetables should still have some bite. Now add the chicken breast pieces back in and heat briefly. Season with smoked salt and pepper and sprinkle with parsley.