Coconut Chicken Casserole

Ingredients for 2 servings:

• 3 bell peppers, colored
• 1 onion(s)
• 200 g chicken breast fillet(s)
• 1 tbsp rapeseed oil
• Salt
• Cayenne pepper
• 50 g cream cheese, 16% fat absolute
• 15 g desiccated coconut
• 6 tbsp vegetable broth
• some water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

low-carb

Clean the bell peppers and dice them. Peel the onion and dice it. Wash the chicken, pat it dry, and cut it into strips. Heat the oil in a non-stick pan and brown the meat briefly on all sides. Season with salt and cayenne pepper and remove from the pan. Preheat oven to 200°C (top and bottom heat). Sauté the onions and add the bell peppers and sauté for 5 minutes. Mix the cream cheese with desiccated coconut and a little water until smooth, season with salt and cayenne pepper. Place the vegetables in a baking dish and pour the broth over them. Arrange the meat on top and dollop the coconut cream over the meat. Bake in the oven for about 25 minutes. 343 kcal per serving.