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Chicken breast in cream cheese sauce with vegetables

Chicken breast in cream cheese sauce with vegetables

Preparation time:
50 min
Difficulty level:

Nutritional values:

18 g
54 g
15 g


Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 50 ml
Cucumber (fresh)Cucumber (fresh)¼ (100 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)8 ½ (170 g)
Olive oilOlive oil 1 Tablespoon
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder 1 Pinch(s)
Paprika powderPaprika powder 1 Pinch(s)
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 200 g
Cream cheese (20% fat)Cream cheese (20% fat) 2 Teaspoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Zucchini (fresh)Zucchini (fresh)½ (105 g)


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
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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