Chicken Sauté

A quick one-pan main of diced chicken breast sautéed with peppers, tomatoes and thyme. High in protein and gluten-free; lovely with rice or bulgur.

Ingredients

• 600 g chicken breast
• 150 g (1 large) onion
• 120 g green peppers
• 100 g (1 small) red bell pepper
• 250 g (2 medium) tomatoes
• 20 g (1 tbsp) tomato paste
• 10 g (3 cloves) garlic
• 40 g (3 tbsp) olive oil
• 15 g (1 tbsp) butter
• 8 g (1 1/2 tsp) salt
• 2 g (1 tsp) black pepper
• 2 g (1 tsp) dried thyme

Instructions

1. 1

   Cut the chicken breast into 2-3 cm cubes; dice the onion, peppers and tomatoes and finely chop the garlic.

2. 2

   Heat the olive oil and butter in a large frying pan over high heat. Add the chicken and sauté for 6-8 minutes, until the liquid evaporates and it is lightly browned.

3. 3

   Add the onion and garlic and cook over medium heat for 3-4 minutes until softened.

4. 4

   Add the green peppers and red bell pepper and cook for 4-5 minutes, stirring.

5. 5

   Stir in the tomato paste for 1 minute, then add the tomatoes, salt, black pepper and thyme. Cook over medium-low heat for 8-10 minutes, until the tomatoes break down and the sauce thickens.

Nutrition

Per serving