Quick low-carb Mexican pan with chicken

Ingredients for 2 servings:

• ½ bag(s) of vegetable mix (Mexican mix)
• 400 g chicken
• some salsa (Texicana salsa)
• 3 slices Cheddar cheese or medium-aged Gouda, shredded
• e.g. salt and pepper
• e.g. cumin

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cut the chicken into bite-sized pieces, then sear. Season with salt, pepper, and cumin. Tip: If you don’t use cumin often, use it sparingly. It has a strong flavor that can quickly become too strong. Add the vegetables and cook on high for about 10 minutes. If too much liquid forms, carefully drain it (but not too much, as the vegetables already contain spices that give everything a delicious flavor). After a few minutes, when the vegetables are done, add the chopped cheddar and a good dash of salsa. Mix everything together and leave on the stove for another 2 minutes; the dish should then be creamy. For non-low-carb eaters, serve with rice or baguette.