🍽️ Low-Carb Chicken Pan Dish

Name: Low-Carb Chicken Pan Dish
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g chicken breast fillet; 1 medium zucchini; 1 green bell pepper; 2 stalks celery; 2 onions; 200 g princess beans; 125 g cherry tomatoes; 1 lemon; 4 tbsp sesame oil; 1 tbsp yellow curry paste; 2 tbsp soy sauce; 1 tbsp oyster sauce; salt; pepper; 0.5 bunch marjoram; 50 ml poultry broth

326 kcal · 30 min · 4 servings

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Ingredients

600 g chicken breast fillet
1 medium zucchini
1 green bell pepper
2 stalks celery
2 onions
200 g princess beans
125 g cherry tomatoes
1 lemon
4 tbsp sesame oil
1 tbsp yellow curry paste
2 tbsp soy sauce
1 tbsp oyster sauce
salt
pepper
0.5 bunch marjoram
50 ml poultry broth

Instructions

1. Cut the chicken breast into cubes of about 1.5 to 2 cm.
2. Mix the chicken cubes with the curry paste.
3. Peel the onions.
4. Slice the onions into thin rings.
5. Trim the beans.
6. Halve the beans if they are long.
7. Wash the zucchini.
8. Quarter the zucchini lengthwise.
9. Cut the zucchini quarters into cubes.
10. Quarter the lemon lengthwise.
11. Slice the lemon.
12. Wash the pepper.
13. Remove the stem and seeds of the pepper.
14. Cut the pepper into strips.
15. Remove the white inner membrane of the pepper strips.
16. Wash the celery.
17. Slice the celery.
18. Wash the marjoram.
19. Shake the marjoram dry.
20. Pluck off the marjoram leaves.
21. Blanch the beans for about 3 minutes in boiling salted water (blanching means cooking briefly in boiling water).
22. Serve the low-carb chicken pan dish with rice as desired.

Nutrition per serving

kcal: 326
Protein: 41 g · Fett/Fat: 13 g · Carbs: 10 g