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Vegetable pan with chicken breast and mozzarella

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Ingredients for 1 servings:

  • ½ zucchini
  • ½ eggplant(s)
  • 1 clove(s) garlic
  • 1 tomato(s)
  • ½ cucumber(s)
  • ½ onion(s)
  • 1 spring onion(s)
  • ½ can of tomatoes, chopped
  • ½ red bell pepper(s)
  • ½ cup vegetable broth
  • ½ ball of mozzarella
  • 1 medium-sized chicken breast fillet(s)
  • Salt
  • Paprika powder
  • curry powder

Instructions

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

Cut the vegetables into small cubes. Cut the chicken breast into small cubes and season well with salt, paprika, and curry powder. Brown the meat and vegetables in a pan without fat. Season well again. Add the vegetable stock and let it simmer briefly. Cut the mozzarella into pieces. Add the chopped tomatoes and mozzarella pieces and cook until the mozzarella has melted. A quick and low-carb dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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