Summary

Ingredients

• 300 g broccoli
• 300 g chicken breast fillet (s)
• 1 small onion (s)
• 2 cloves garlic
• 2 carrot (s)
• 2 red pepper (s)
• 0.5 ½ bunch spring onion (s)
• 2 tablespoon sunflower oil
• 125 ml vegetable stock
• 125 ml cremefine
• 6 tablespoon ajvar, spicy
• 1 teaspoon salt
• 1 teaspoon seasoned salt (chicken seasoning salt)
• 1 handful tomato (s), dried
• 4 cherry tomato (s)
• 2 tablespoon pine nuts, toasted

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Instructions

1. First wash the vegetables and meat. Then cut the onion into rings, press the garlic, cut the peppers and carrots into thin strips, divide the broccoli into florets, cut the spring onions into thin rings and dice the chicken breast fillet. Halve or quarter the sun-dried tomatoes and cherry tomatoes.
2. Briefly toast the pine nuts in a non-stick frying pan until they get color. Put everything aside.
3. Put the sunflower oil in a large pan or wok and fry the onion rings and garlic until translucent. Add the chicken and season with the chicken seasoning salt. Fry for about 8 minutes.
4. Meanwhile, cook the broccoli florets in salted water in a separate saucepan for about 4 minutes, drain and set aside. Now add the pepper and carrot strips to the meat. The spring onion rings, the sun-dried tomatoes, the cremefine, the broth, the ajvar and the teaspoon of salt are also added.
5. Simmer over low heat for 10 minutes. Before serving, fold in the broccoli florets and cherry tomatoes and sprinkle the dish with the roasted pine nuts.
6. If you don`t pay attention to a low-carbohydrate diet, it is best to serve it with brown rice.