Vegetable and chicken breast pan from the Actifry

Ingredients for 1 servings:

• ½ bell pepper(s), red
• 1 large carrot(s)
• 1 large spring onion(s)
• 1 pinch(s) of herbs, frozen
• 1 large chicken breast
• curry powder
• Paprika powder
• salt and pepper
• 2 tbsp soy sauce
• 1 handful of mushrooms, frozen or fresh
• 1 tbsp tomato paste
• 2 tbsp olive oil, or garlic oil
• Cheese, of your choice, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

also suitable as low carb

First, peel the carrot and slice it thinly. Add about 2 tablespoons of olive oil or garlic oil if you have it to the Actifry, add the carrots to the Actifry and let it cook. Then dice the bell pepper, slice the spring onion, and slice the mushrooms (if desired). Add everything to the Actifry and season with salt, pepper, and herbs. Pour in the soy sauce and tomato paste. Dice the meat and season on all sides, using curry powder, paprika, salt, and pepper. Add the meat to the Actifry and cook for another 10-20 minutes, until the meat is cooked through. If you like, you can add diced feta or other cheese to the Actifry at the end and let it melt for about 2 minutes. It goes well with rice, for example. However, since I ate it as a low-carb meal in the evening, I had sour cream with it. It would probably work in a pan too.