Hearty low-calorie recipes

Chicken fillet with vegetables and pearl pearls

This time a chicken and vegetable stew with delicious pearl pearls.

Chicken fillet with vegetables and pearl pearls
Servings4 Servings
CategoryDifficultyEasy
Ingredients
 480 g Chicken fillet
 362 g Rutabaga
 347 g Bell pepper
 267 g Carrot
 200 g Celery root
 120 g Pearl pearls (or any other cereals / pulses)
 104 g Onion
 50 g Yellow curry paste "Arroy-D" (but you can also use red and green, or just curry spices)
 20 g Garlic
 250 ml Coconut milk "Santa Maria" 18%
 150 g Water
 20 g Extra virgin olive oil
 Turmeric, salt (I'm in love with "Herb Salt") and other spices of your choice.
Preparation
1

Chicken fillet cut into pieces and marinated in spices. I like to marinate meat the night before. I use adjika, mustard, a little vinegar, salt.

2

Cut into pieces kale, celery, carrots. Cut the onion and fry in a heated pan (10 g). I use a deep fryer.

3

Add chicken fillet pieces, stir fry.

4

Add the chopped vegetables.

5

Boil pearl pearls according to the instructions - fry pearl pearls in a small pot with 10 g of oil. Add 150 g of water and cook for 5-6 minutes. Then cut off the fire, put the lid on the pot and let it swell for ~ 9 minutes.

Are any other cereals / pulses prepared 120 g.

6

In a pan with meat and vegetables pieber add the finished pearls, add curry paste, coconut milk, mix and sauté for another 7 minutes on low heat.

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Nutrition Facts

Serving Size 2114

Servings 4


Amount Per Serving
Calories 423
% Daily Value *
Total Fat 10.1g16%
Total Carbohydrate 42.6g15%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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