Low-carb Chicken Breast with Zucchini and Tomatoes in Creamy Cream Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breast
- 1 large zucchini
- 0.5 ½ cucumber (s)
- 3 medium vine tomato (s)
- 2 small shallot (s)
- 2 cloves garlic
- 100 g cream cheese, low in fat, creamy finer
- 1 dash milk, .5%
- salt and pepper
- Curry powder
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Clean the chicken breast and cut into bite-sized pieces. Fry in a pan with a little vegetable fat until the meat is nice and crispy. Season with a little salt, pepper and curry.
- In the meantime, cut the zucchini, cucumber and tomatoes into small pieces. Set the chicken aside and keep warm.
- Fry the onions and garlic in the same pan. Add zucchini and steam until they are soft but still firm to the bite. Add the cucumber and tomatoes and cook for about 4 minutes. Possibly add a shot of water.
- Stir in the cream cheese and milk. Put the chicken in the pan and let the lid simmer over low heat for about 5 - 10 minutes until the sauce becomes creamy. Season to taste with paprika.
- Tip: You can also add a red pepper with the zucchini.
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