Low-carb strips with vegetables

Ingredients for 3 servings:

• 300 g broccoli
• 300 g chicken breast fillet(s)
• 1 small onion(s)
• 2 cloves garlic
• 2 carrots
• 2 bell peppers, red
• ½ bunch of spring onions
• 2 tbsp sunflower oil
• 125 ml vegetable stock
• 125 ml Cremefine
• 6 tbsp Ajvar, spicy
• 1 tsp salt
• 1 tsp seasoning salt (chicken seasoning salt)
• 1 handful of tomatoes, dried
• 4 cherry tomatoes
• 2 tbsp pine nuts, roasted

Instructions

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

is quick to make and very tasty

First, wash the vegetables and meat. Then, slice the onion into rings, press the garlic, cut the bell peppers and carrots into thin strips, divide the broccoli into florets, slice the spring onions into thin rings, and dice the chicken breast fillet. Halve or quarter the sun-dried tomatoes and cherry tomatoes. Briefly roast the pine nuts in a non-stick pan without adding any fat until they brown. Set everything aside. Add the sunflower oil to a large pan or wok and fry the onion rings and garlic until translucent. Add the chicken and season with the chicken seasoning salt. Fry for about 8 minutes. Meanwhile, in a separate pot, cook the broccoli florets in salted water for about 4 minutes, drain, and set aside. Now add the bell pepper and carrot strips to the meat. Also add the spring onion rings, sun-dried tomatoes, crème fraîche, broth, ajvar, and a teaspoon of salt. Simmer over low heat for 10 minutes. Before serving, stir in the broccoli florets and cherry tomatoes, and sprinkle the dish with toasted pine nuts. If you’re not following a low-carb diet, it’s best served with brown rice.