30ml Olive Oil
80g Shallots, thinly sliced
200g (1 medium) Courgette, thinly sliced
80g (1 medium) Red or Yellow Pepper, thinly sliced
2 Garlic Cloves, crushed or chopped
600g Diced Chicken Breast
1 tsp Paprika (smoked is best)
200g Soured Cream
Salt & Pepper, to taste
Heat 15ml of the oil over a medium heat in a large pan or wok.
Once the oil is hot, add the onion, courgette, pepper and garlic. Fry for 2-3 minutes until soft without browning,
Remove these from the pan and return the pan to the heat with the remaining oil.
Add the chicken pieces and brown on all sides.
Reduce the heat and cover the pan to allow the chicken to cook thoroughly for 8-10 minutes.
Add the paprika and return the vegetables to the pan.
Add the soured cream and combine.
Bring the sauce up to the boil and then reduce the temperature for a further 5-6 minutes.
Nutrition per serving
Calories 334, Carbs (net) 4.5 grams, Protein 37.3 grams, Fat 18.2 grams