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🍽️ Creamy Low-Carb Chicken with Zucchini and Tomatoes

215 kcal · 50 min · 4 servings

Ingredients

• 250 g chicken breast
• 1 large zucchini
• 0.5 cucumber(s)
• 3 medium-sized vine tomato(es)
• 2 small shallot(s)
• 2 clove(s) garlic
• 100 g cream cheese (low-fat, creamy fine)
• 1 splash milk (1.5 %)
• salt and pepper
• curry powder
• paprika powder

Instructions

1. 1. Rinse the chicken breast thoroughly.
2. 2. Cut the meat into small, bite-sized cubes.
3. 3. Heat some vegetable oil in a large pan.
4. 4. Fry the chicken pieces until they are golden brown on the outside.
5. 5. Season the meat with salt, pepper, and curry powder.
6. 6. Dice the zucchini, cucumber, and tomatoes into small cubes.
7. 7. Remove the fried chicken from the pan.
8. 8. Set the meat aside to keep warm.
9. 9. Fry the onions and garlic in the same pan.
10. 10. Add the zucchini and simmer until soft but still firm to the bite.
11. 11. Add the cucumber and tomatoes to the pan.
12. 12. Simmer the vegetables for about 4 minutes.
13. 13. Add a small splash of water if necessary.
14. 14. Stir the cream cheese and milk into the vegetables.
15. 15. Return the chicken to the pan.
16. 16. Simmer the dish with the lid on over low heat.
17. 17. Simmer for about 5 to 10 minutes until the sauce is creamy.
18. 18. Season the dish with paprika powder.

Nutrition per serving

• kcal: 215
• Protein: 32 g · Fett/Fat: 7 g · Carbs: 8 g