Delicious low-calorie recipes

Cut the chicken fillet into small pieces and sauté them in a pan with 5 g of oil.

Meanwhile, slice the bell peppers and zucchini into strips, and finely chop the onion and garlic.

Add soy sauce, paprika, zucchini, onion, and garlic to the chicken fillet. Season to taste.

Once the chicken breast and vegetables are cooked, add the pineapple chunks and tomato paste. Stir everything together and simmer for a few more minutes.

Serve with jasmine rice: cook one package of jasmine rice (125 g, for 2 servings), put it in a pot, add herb salt, turmeric, sautéed green peas (50 g), and beat in one egg. Stir and heat until the egg is incorporated into the rice. Divide the rice into two equal portions, place in small bowls, press down, and then turn out onto a plate. Top with 250g of sweet-and-sour chicken fillet sauce.

Ps Nutritional value for chicken fillet sauce without rice.
Nutritional value 1 serving with rice (1/2 of rice and 1/4 of sauce): OB = 34.7 g, OH = 71.1 g, T = 7.5 g, kcal = 485