Chicken with vegetables in coconut cream sauce and clementine

Ingredients for 2 servings:

• 250 g chicken breast fillet(s) or turkey breast
• olive oil
• 1 clove(s) garlic
• 1 onion(s)
• 1 bell pepper(s)
• ½ zucchini
• 250 g mushrooms
• 1 half avocado(s)
• 100 g sour cream
• 50 ml coconut milk
• 1 clementine(s)
• 2 tsp sambal oelek
• 1 tsp smoked salt, or salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cut the chicken into medium-sized cubes, heat the pan, add olive oil, and sear the meat until lightly browned. Now chop the garlic and onion and add them, sautéing until they have also changed color. Meanwhile, dice the bell peppers and add them, as they take the longest to cook of all the following ingredients. I lightly hollow out the zucchini before cutting it, as the inside doesn’t add much to my taste, but that’s a matter of taste. Add the zucchini, cut into thin, long pieces, and do the same with the mushrooms. Add a little more oil if needed. Mash the avocado, mix with the sour cream, coconut milk, and a little water, depending on the desired consistency. Add it to the pan, bring to a boil, and add the peeled clementine, cut into 1 cm pieces. Season to taste with sambal oelek, pepper, and smoked salt, and serve with rice. This recipe was originally invented for a low-carbohydrate diet, so it can also be eaten without any side dishes, but then you need double the amount per person.