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Ingredients (4 servings)
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600 g Hühner-Innenfilets
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2 Stk. Käferbohnen
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500 g Paprika-Mix
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250 g Cherrytomaten
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1 Stk. Bio-Löffelkefir
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Öl zum Braten
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Salz, Pfeffer, Paprikapulver
Preparation
- Pat the chicken inner fillets dry and season with salt, pepper, and paprika powder.
- Wash, core, and slice the bell pepper mix into strips. Wash and halve the cherry tomatoes. Rinse the scarlet runner beans in a sieve and let them drain.
- Heat some oil in a large pan and fry the chicken fillets for about 6 to 8 minutes on both sides until golden brown and cooked through, then keep warm.
- In the remaining frying fat, sauté the bell pepper strips for 5 minutes, then add the runner beans and cherry tomatoes and heat briefly. Season with salt and pepper.
- Arrange the bean and bell pepper vegetables on plates, top with the chicken fillets, and serve with a dollop of spoonable kefir.
