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Low-calorie vegetable stir-fry with chicken

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Ingredients for 2 servings:

  • 1 zucchini
  • 3 tomatoes
  • 3 Pepper
  • 2 garlic cloves
  • 2 spring onions
  • ½ chicken breast fillet(s), cut into strips
  • Paprika powder, hot
  • salt and pepper
  • 1 jar water
  • ¼ cup low-fat cream for cooking

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

my favorite diet food

Season the meat with salt, pepper, and paprika and brown. Quarter the tomatoes, peel the zucchini, slice them, and then quarter them again. Finely chop the spring onions and chili peppers. Either crush or finely chop the garlic cloves. Add everything to the pan once the chicken is cooked. Pour 1 glass of water into the pan and season everything with salt and pepper. Simmer until the zucchini is cooked through and the tomatoes are falling apart. Then pour the cream over the zucchini and simmer briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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