Fast Low-carb Mexico Pan with Chicken
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 bag ½ / s vegetable mix (Mexican mix)
- 400 g chicken
- some salsa (Texicana Salsa)
- 3 slices cheddar cheese or medieval Gouda cheese, chopped up
- Salt and pepper
- cumin
Print Recipe
Pin Recipe Instructions
- Cut the chicken into bite-sized pieces, then sauté. Season with salt, pepper and cumin.
- Tip: If you rarely use cumin, please dose carefully. It has a strong taste of its own that can quickly become too strong.
- Add the vegetables and cook on high for about 10 minutes. If too much liquid forms, carefully drain (but not too much, as the vegetables already have spices that give everything a tasty note). When the vegetables are ready in a few minutes, add the chopped cheddar and a good dash of the salsa. Mix everything and leave on the stove for another 2 minutes, then the dish should be creamy.
- Rice or baguette is enough for non-low carb rice.
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