Mustard-tomato chicken breast on salad

Ingredients for 1 servings:

• 1 potato(s)
• 1 chicken breast
• 1 pepper, red
• 2 tbsp mustard
• 2 tbsp tomato paste
• 10 lettuce leaves
• 1 clove(s) garlic
• 1 tbsp olive oil
• 1 tbsp curry powder
• salt and pepper
• 1 onion(s), red
• 1 vegetable onion(s)
• 1 egg(s)

Instructions

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

with small potato cubes

Finely chop the onions. Heat oil in a pan and fry the onions until translucent. Add the peeled and chopped garlic clove. Then dice the potatoes and fry them. Chop the peppers and add them. Fry the potatoes until lightly browned. Season to taste, e.g. with fried potato seasoning. Cut the chicken breast into bite-sized pieces. Season with curry, salt and pepper and fry them. When the chicken breast is lightly browned, add tomato paste and mustard and mix well. Deglaze everything with a little water. Add the egg. Let everything stand for 5 minutes, stirring occasionally. Place the salad on plates and divide the contents of the pan between the pieces.