Roasted vegetables with chicken breast fillet in peanut butter and cream sauce

Ingredients for 3 servings:

• 3 bell peppers, green, yellow, red
• 200 g broccoli
• 100 g mushrooms
• 1 handful of cherry tomatoes
• 1 cup sour cream
• 1 tbsp peanut butter
• 500 g chicken breast fillet(s)
• ½ stalk(s) leek
• 1 shot of oil
• salt and pepper
• curry powder
• Paprika powder, sweet
• 1 tbsp flour
• 1 cup milk, small

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the bell peppers and cut into strips. Roughly chop the broccoli. Peel and quarter the mushrooms. Peel the leek and cut into thin rings. Cut the chicken breast fillet into strips. Heat the oil in a pan and sauté the vegetables. Before the vegetables are al dente, add the tomatoes and meat. Later, when the tomatoes are softer, lightly mash them with a wooden spoon. Mix the milk, sour cream, spices, and flour. When the meat is cooked through, add the peanut butter and sauce mix and stir well to dissolve the peanut butter. Tip: If you don’t like peanut butter, you can leave it out—it will still taste great. Of course, you can vary the vegetables as desired.