Low-Carb Zucchini, Pepper, and Chicken Pan

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 bell peppers, red
• 1 carrot(s)
• 2 cloves garlic
• 1 small onion(s)
• 1 zucchini
• 500 ml tomatoes, pureed
• 1 tsp vegetable stock powder
• 1 tsp Italian herbs
• 1 tsp salt
• some pepper, black
• 1 sweet paprika powder
• 1 pinch(s) of sugar
• Olive oil for frying
• basil
• Parmesan, sliced

Instructions

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

In a fruity tomato sauce!

First, wash the vegetables. Cut the carrots into julienne strips, the bell peppers into strips, and the zucchini into thin slices. Set aside. Chop the onion and garlic cloves. Wash the chicken breast fillet, pat dry, and cut into strips. Add a little olive oil to a non-stick pan and briefly fry the chicken breast fillet, turning occasionally. Add the chopped garlic cloves and the chopped onion and sauté briefly until translucent. Then add the remaining vegetables and fry for about two minutes. Now add the spices such as paprika, salt, and pepper. Add the passata, Italian herbs, a little sugar, and the vegetable stock powder, and let everything simmer for about 8 minutes. Garnish with basil leaves and Parmesan cheese, if desired. If you’re not on a low-carb diet, serve the pan with pasta or rice.