Chicken and vegetable pan with mushrooms

Ingredients for 2 servings:

• 1 chicken breast fillet(s)
• 2 large carrots, possibly different colors
• 1 small zucchini with skin
• 1 small onion(s)
• 100 g beech mushrooms or shiitake
• 1 turmeric root, fresh or powdered
• 150 g seaweed noodles (kelp noodles)
• 2 stalks of flat-leaf parsley
• 250 ml cream
• 1 shot of white wine
• 3 tbsp Parmesan, grated
• 2 tbsp almonds, chopped
• some lemon thyme, fresh
• some coconut oil for frying
• salt and pepper

Instructions

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

low carb, also delicious with pasta and rice

It’s best to prepare all the ingredients before cooking. Cut the meat into small pieces. Grate or finely slice the carrots and zucchini with the skin on. Dice the onion. Chop the mushrooms (they don’t need to be washed; a quick wipe is enough). Rinse the kelp noodles under cold running water and cut into large pieces; I always do this with scissors. Wash the parsley, pick off the leaves, and finely chop them. Grate or grate the Parmesan cheese. Peel the turmeric root and cut into small cubes. Wear gloves, otherwise you’ll end up with orange hands. Gather the remaining ingredients. Lightly toast the chopped almonds in a dry pan. Heat the coconut oil or other cooking oil in a pan. Add the meat and fry lightly over medium heat. Shortly after, add the onions, mushrooms, and carrots, mix well, and after a short time, add the cream and white wine. Season well with salt and pepper. After 1 minute, add the kelp noodles, zucchini, half of the parsley, and the turmeric root, mix well, and season to taste. Serve on plates and sprinkle with Parmesan cheese, the remaining parsley, a little thyme, and the toasted almonds. If you’re not following a low-carb diet, you can also serve this dish with (preferably fresh) pasta or rice.