Low carb paprika chicken, baked

Ingredients for 2 servings:

• 600 g chicken breast fillet(s)
• 2 bell peppers
• 1 onion(s)
• 1 clove(s) garlic
• 1 can tomatoes, chopped
• 1 lemon(s), juice
• salt and pepper
• basil
• Paprika powder
• 150 g cheese, grated
• oil
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Defrost the chicken breast fillets if frozen. Cut the bell peppers and onion into small pieces and press or finely chop the garlic. Cut the chicken breast into pieces and fry them in a little oil in a pan for about 4 minutes on all sides. Season with salt, pepper and paprika and remove from the pan. Add a little more oil to the pan. Fry the onion and garlic. Add the bell peppers and fry briefly. Deglaze with the chopped tomatoes and add the lemon juice. Add the basil and season with salt and pepper. Add about 1 teaspoon of sugar and season to taste. Spread the meat in the pan and simmer gently over low heat for about 10 minutes. Meanwhile, preheat the oven to 200 degrees Celsius. Empty the contents of the pan into a baking dish and scatter the cheese over the dish. Bake for 15 minutes until golden brown.