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Ingredients (2 servings)
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550 g Hendlfilet
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1 Packung Paprika Mix
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1 Stk. Jungzwiebeln
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100 g Bergbaron Protein
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1 Stk. Greek Style Joghurt
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Olivenöl
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Salz, Pfeffer, Paprikapulver
Preparation
- Cut the chicken fillet into bite-sized pieces and season with salt, pepper, and paprika powder. Core the bell peppers and cut into strips, wash the spring onions and slice into fine rings.
- Heat some olive oil in a large pan and sear the chicken pieces all around until golden brown and cooked through. Remove briefly from the pan.
- In the remaining pan drippings, sauté the bell pepper strips and the white parts of the spring onions for about 5 minutes until tender-crisp.
- Return the meat to the pan, sprinkle the chopped protein cheese on top, and cover with a lid briefly to let it melt. Garnish with the green parts of the spring onions and serve with the Greek yogurt as a fresh dip on the side.
