John Myers
Ingredients for 2 servings:
- 200 g chicken breast fillet(s)
- 50 g bacon, diced or ham nuggets
- Coconut oil or other
- 1 clove(s) garlic or garlic salt
- some salt and pepper
- 200 g broccoli florets
- 2 tsp coconut oil or other
- 40 ml water, possibly more
- 80 g mushrooms
- 1 bell pepper(s), orange, red or yellow
- 60 g sugar snap peas
- 2 stalks of spring onion(s)
- 1 handful of bean sprouts, fresh, optional
- 130 g sour cream
- some salt and pepper
- some chili flakes
- Herbs, optional
- some coconut oil or other
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
low carb, simple and delicious
Pat the chicken breast fillet dry if necessary and cut into small pieces or strips. Finely chop the garlic. Add coconut oil to a deep frying pan or cast-aluminum pot and brown the garlic, bacon, and meat. To do this, reduce the heat to 2/3. This will take about 5 minutes, depending on the size. Then season the meat, stir, and transfer it to a bowl. In the meantime, wash the broccoli and divide it into small florets, or cut larger ones into pieces. The stems shouldn’t be too thick. Add coconut oil to the used pan and sauté the broccoli, also only reducing the heat to 2/3. After 1 minute, add the water. Stir the broccoli occasionally and add a little more water if necessary; it should be completely absorbed. Cook the broccoli until it is tender enough to bite. I like it crunchy, so this also takes about 5 minutes. Add the broccoli to the meat and set aside. In the meantime, clean the mushrooms and slice them. Wash the bell pepper, remove the seeds, and cut into strips. Wash the snow peas and sprouts, and slice the onions into rings. Add more oil to the pan. Sauté the mushrooms and bell peppers for about 2-3 minutes, then add the onions and snow peas. Now stir in the meat and broccoli. Pour in the sour cream and season with salt, pepper, and chili flakes. Finally, stir in the bean sprouts, if using. Add herbs if desired.
Facebook Comments