Baked Chinese cabbage with bell pepper and chicken

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 350 g Chinese cabbage
• 150 g bell pepper(s), red
• 100 g onion(s)
• 2 tbsp rapeseed oil for frying
• 1 tsp thyme, shredded
• 1 tsp paprika powder
• 1 garlic clove(s), finely chopped
• 60 g cream
• Salt and pepper, freshly ground
• some lemon juice
• 75 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut the chicken breast fillet into thin slices. Trim and strip the Chinese cabbage, bell pepper, and onion. Heat the oil and fry the onion until golden brown. Add the thyme, paprika, and finely chopped garlic clove and fry briefly. Deglaze everything with the cream. Mix in the bell pepper and Chinese cabbage, season lightly, and cook while stirring until the liquid has evaporated. Season everything with a little lemon juice, salt, and pepper to taste. Arrange the vegetables in a baking dish and top with the raw chicken slices. Season lightly and sprinkle with cheese. Bake the casserole in a preheated oven at 180°C (top/bottom heat) for approximately 20-25 minutes.