Summary

Ingredients

• 250 g tender wheat
• 3 bell peppers, red, yellow, green
• 4 chicken breast fillet (s)
• 1 clove garlic
• 1 bunch spring onion (s)
• 2 tablespoon crème fraîche
• 500 ml vegetable stock
• salt and pepper
• oil

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Instructions

1. Cook the tender wheat in the boiling vegetable stock for about 10 minutes, then remove from the stock, drain and set aside.
2. In the meantime, cut the bell pepper into small cubes, clean the spring onions, cut into small rings, finely chop the garlic clove, and also dice the chicken breast fillet.
3. Sear the diced chicken breast fillet in a pan, then add the diced paprika, garlic and spring onions, sauté for 5 minutes. Then add the tender wheat, season with salt and pepper and finally fold in the crème fraîche.