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Chicken and vegetable stir-fry 
Stufato di pollo e verdure
Meat Dishes for losing weight
Chicken and vegetable stir-fry
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2

1 portion contains approximately:

428 kcal
44 g proteins
12 g fat
36 g carbohydrates

 

 

 

  • 250 g chicken breasts

  • 2 tsp rapeseed oil

  • 150 g leek

  • 200 g mushrooms

  • 150 g yellow peppers

  • 150 g red peppers

  • 1⁄4 l vegetable stock

  • 2 tbsp low-fat crème fraîche or sour cream

  • 1 pinch of ground paprika

  • 1 pinch of marjoram

  • 70 g wholegrain pasta

  • Pepper

  • Salt

  • 1

    Dice the chicken.

  • 2

    Halve the leek and cut into approximately 2-cm-thick pieces. Chop the peppers and halve the mushrooms.

  • 3

    Heat the oil in a pan and sear the chicken. Season, remove from the pan and keep warm.

  • 4

    Briefly sauté the peppers, leek, and mushrooms in the leftover oil. Add the vegetable stock, season with marjoram and cook for about 15 minutes.

  • 5

    Add the chicken to the vegetables and cook for another 5 minutes.

  • 6

    To finish, stir in the crème fraîche (or sour cream). Season to taste with salt, pepper, ground paprika and marjoram.

  • 7

    Serve with the wholegrain pasta, cooked al dente.

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