Pan-fried Vegetables with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 350 g chicken breast fillet (s)
- 150 g basmati
- 350 g leek
- 250 g carrot (s)
- 200 g suar snap peas
- 200 g cream cheese, low in fat
- 1 tablespoon margarine (diet), for frying
- 200 ml vegetable stock
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Prepare the rice according to the instructions on the packet.
- Wash and clean the snow peas, leek and carrots and cut into bite-sized pieces. Blanch the vegetables in the vegetable stock for about 2 minutes, pour them into a sieve and collect the vegetable stock. Drain the vegetables well.
- Wash the meat and remove any skin residues. Cut into bite-sized pieces. Fry in the diet margarine and season well with salt and cayenne pepper.
- Add the vegetables to the meat and sauté briefly. Pour in the vegetable stock. Add the cream cheese and let it melt while stirring. Do not boil anymore.
- Serve with the rice.
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