Vegetable soufflé with chicken is an incredibly juicy and tasty dish for those who watch their diet.

Summary

Ingredients

• Chicken breast – 600 g
• Carrots (small) – 4 pcs.
• Onions (medium) – 2 pcs.
• Bulgarian pepper – 1 pc.
• Chicken eggs – 2 pcs.
• Curry – 1 teaspoon
• Dried ginger – 0.5 teaspoon
• Dried paprika – 0.5 teaspoon
• Salt to taste

Print Recipe Pin Recipe

Instructions

1. Cut the onions and carrots into small pieces and cook for 10 minutes from the moment of boiling.

   

2. Cut the bell pepper into small cubes. Separate the chicken fillet from the bones and skin. Cut into small pieces.
3. Separate the egg yolks from the whites. Grind boiled vegetables and 2 yolks with spices with an immersion blender. Add chicken breast and bell pepper.
4. Beat two squirrels (from the refrigerator) into a stable foam with a pinch of salt. Gently mix the proteins into the chicken-vegetable mass with a wooden spoon.
5. Preheat the oven to 180 degrees. Pour some water onto a baking sheet. Put the mass in molds and put the chicken and vegetable soufflé in the oven for 20 minutes.
6. Let the finished vegetable soufflé with chicken cool slightly and take it out of the molds.

   

Enjoy your meal!