Chicken and chickpea pan

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 1 tbsp lemon juice
• salt and pepper
• 1 can bell pepper(s), grilled or roasted, in oil, cut into strips
• 1 can chickpeas, drained
• 1 tbsp tomato paste
• 50 ml vegetable stock
• 2 spring onions

Instructions

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

Low carb and high protein

Cut the chicken into thin strips, toss with the lemon juice, season, and let it sit for about 10 minutes. Brown the peppers with the remaining oil, chickpeas, and chicken in a pan with the lemon juice. Add the tomato paste, sauté, and deglaze with the vegetable stock. Finely slice the spring onion and mix it with the remaining ingredients once the stock has almost evaporated. Nutritional Information: Carbohydrates: 55 g Protein: 105 g Fat: 10 g Calories: 800