Mexican chicken pan with bell pepper
Mexican chicken pan with bell pepper: 404 kcal and 40 g protein per serving, ready in 20 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Rapeseed oil
- 70 g Onions (diced)
- 8 g Garlic (finely chopped)
- 150 g Chicken breast (cubed)
- 130 g Bell pepper (in strips)
- 120 g Tomato passata
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
Instructions
- Heat 10 g rapeseed oil in a large pan over high heat.
- Sweat 70 g onions for 2 minutes, add 8 g garlic and fry 30 seconds.
- Add 150 g Chicken breast and sear 5–7 minutes until browned.
- Stir in 130 g Bell pepper and cook 5 minutes over medium heat.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Deglaze with 120 g Tomato passata, reduce for 2 minutes and season well.
Nutrition per serving
- 404 kcal
- 40 g protein
- 30 g carbs
- 15 g fat