Paprika chicken pan with mango sauce

Ingredients for 1 servings:

• 200 g chicken breast fillet(s)
• 1 bell pepper(s), red
• 1 small onion(s)
• 1 clove(s) garlic
• 1 small mango(s)
• 100 ml vegetable stock
• 1 tsp tomato paste
• 2 tbsp cream cheese, reduced fat
• chives
• salt and pepper
• Paprika powder, sweet
• e.g. chili
• chives
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

low-carb

Cut the onion into rings and the bell pepper into strips. Cut the chicken breast fillet into 2-3 small fillets. Dice the mango and finely chop the garlic. Heat a little oil in a small saucepan and briefly sauté the garlic and mango. Deglaze with the vegetable stock and simmer covered for about 10 minutes. Meanwhile, heat the oil in a large pan and sauté the bell pepper for about 5 minutes. Then add the chicken breast fillets and onions and cook for another 5 minutes, until the onions are nicely browned and the fillets are medium-rare. Season with sweet paprika. Remove the mango sauce from the heat (if you like, you can mash the mango a little). Stir in the tomato paste and cream cheese and season to taste with salt, pepper, and chili. Add chives, if desired. Arrange the fillets and bell peppers on a plate and pour the sauce over them.