Fish and vegetable pan with coconut milk
Defrost fish if frozen fish is used. Drain well, pat dry. Cut into bite size pieces. Salt and pepper and set aside. Mix oil types. Clean vegetables. Halve the...
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Chicken breast in cream cheese sauce with vegetables
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Preparation time:
50 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
437
Calories
18 g
Carbohydrates
54 g
Protein
15 g
Fat
Ingredients:
 | Cow's milk, whole milk (1.5% fat) | 50 ml |
 | Cucumber (fresh) | ¼ (100 g) |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 8 ½ (170 g) |
 | Olive oil | 1 Tablespoon |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | 1 Pinch(s) |
 | Paprika powder | 1 Pinch(s) |
 | Chicken breast, chicken breast fillet (organic quality) | 200 g |
 | Cream cheese (20% fat) | 2 Teaspoon |
 | Spring onions, scallions (fresh) | 1 (46 g) |
 | Zucchini (fresh) | ½ (105 g) |
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Preparation:
Step 1:
Clean chicken breast and cut into bite-sized pieces. Fry in a pan with a little vegetable fat. Season to taste with a little salt, pepper and curry.
Step 2:
In the meantime, chop the zucchini, cucumber and tomatoes. Set chicken aside and keep warm.
Step 3:
In the same pan fry the onions and garlic. Add zucchini and steam until soft but still firm to the bite. Add cucumber and tomatoes and steam for about 4 minutes. Evtl. Add a dash of water.
Step 4:
Stir in cream cheese and milk. Put chicken meat in the pan. Simmer with the lid closed over low heat for about 5 - 10 minutes, until the sauce becomes creamy. Season with paprika.
Macronutrient distribution:
The recipe Chicken breast in cream cheese sauce with vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Stove
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