John Myers
Ingredients for 4 servings:
- 500 g chicken breast
- 1 bell pepper(s), red
- 1 bunch of spring onions
- 1 onion(s)
- 600 g mushrooms
- 200 g Cremefine
- 200 g herb cream cheese, low-fat
- 2 tbsp mixed herbs
- 2 tbsp oil for frying
- 1 tbsp paprika powder, sweet
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Low-carb
Peel the onion, halve it, and cut it into half rings. Wash, deseed, and dice the bell pepper. Cut the spring onions into small rolls. Trim and quarter the mushrooms. Dice the chicken and fry in oil until golden brown. Add the onions and sauté until translucent. Add the diced bell peppers and season with paprika, salt, and pepper. Fry for 2-3 minutes, stirring occasionally. Transfer everything to a bowl. Fry the mushrooms over high heat until browned on all sides. Add the vegetables and meat and heat through with the Cremefine, herb cream cheese, herbs, and spring onions. Boiled potatoes are delicious with this dish. Without the potatoes, it’s low-carb and low-calorie.
Facebook Comments