Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 red pepper (s)
• 1 carrot (s)
• 2 cloves garlic
• 1 small onion (s)
• 1 zucchini
• 500 ml tomatoes, happened
• 1 teaspoon vegetable stock powder
• 1 teaspoon herbs, Italian
• 1 teaspoon salt
• some black pepper
• 1 paprika powder, noble sweet
• 1 pinch (s) sugar
• Olive oil for frying
• basil
• Parmesan, grated

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Instructions

1. First wash the vegetables. Cut the carrots in julienne, the peppers in strips and the zucchini in thin slices. Put aside. Chop the onion and garlic cloves. Wash the chicken breast fillet, pat dry and cut into strips.
2. Put some olive oil in a non-stick pan and briefly brown the chicken breast fillet while turning. Add the chopped garlic cloves and the chopped onion and sauté briefly until translucent. Then add the remaining vegetables and fry for about two minutes. Now add the spices such as paprika powder, salt and pepper. Add the tomatoes and the Italian herbs, a little sugar and the vegetable stock powder and let everything simmer for about 8 minutes.
3. Garnish with basil leaves and parmesan cheese as desired before serving.
4. If you are not on a low-carbohydrate diet, you can serve pasta or rice with the pan.