Vegetable and Chicken Breast Pan from Actifry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ sugar
- 0.5 ½ bell pepper (s), red
- 1 thick carrot (s)
- 1 large spring onion (s)
- 1 pinch (s) herbs, frozen
- 1 large chicken breast
- Curry powder
- Paprika powder
- salt and pepper
- 2 tablespoon soy sauce
- 1 handful mushrooms, frozen or fresh
- 1 tablespoon tomato paste
- 2 tablespoon olive oil, or garlic oil
- Cheese, your choice, optional
Print Recipe
Pin Recipe Instructions
- First peel the carrot and cut it into thin slices. Put about 2 tablespoons of olive oil or, if available, garlic oil in the Actifry, put the carrots in the Actifry and let cook. Then cut the peppers into pieces, the spring onions into rings and the mushrooms, if necessary, into pieces. Put everything in the device and season with salt, pepper and the herbs. Pour in the soy sauce and tomato paste.
- Cut the meat into cubes and season on all sides, using curry, paprika, salt and pepper. Put the meat in the Actifry and cook for another 10-20 minutes. Until the meat is done. If you like, you can add diced feta or other cheese to the appliance and let it melt for about 2 minutes.
- This fits e.g., Rice. But since I ate it as a low-carb meal in the evening, I got sour cream with it.
- Certainly also works in the pan.
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