Summary

Ingredients

• 180 g chicken breast fillet (s), possibly a little more
• 1 large carrot (s)
• 1 small fennel bulb (s)
• some snow peas
• 0.5 ½ small onion (s)
• 3 tablespoon sour cream
• some salt and pepper
• some paprika powder, noble sweet
• Oil for frying, optionally coconut oil
• possibly herbs

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Instructions

1. Peel the carrot and cut into thin slices. Wash the fennel and cut into small pieces. Wash the snow peas. Cut the onion into cubes.
2. Sauté the onion, carrot and fennel in a pan with oil (I use coconut oil) on a medium heat. After 2 minutes add the snow peas. Continue cooking until you have the desired bite.
3. In the meantime, wash the chicken, pat dry and cut into small pieces. Remove the vegetables from the pan and gently cook the chicken breast fillet with enough oil. Season with salt, pepper and a little paprika. Put the vegetables back in the pan and stir in the sour cream. If you want, you can add some herbs.