Middle-Eastern chicken pan with bell pepper
Middle-Eastern chicken pan with bell pepper: 480 kcal and 43 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)
- 15 g Soy sauce (to deglaze)
- 3 g Cumin
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (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.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Deglaze with 15 g Soy sauce, reduce for 2 minutes and season well.
Nutrition per serving
- 480 kcal
- 43 g protein
- 26 g carbs
- 25 g fat