Low-carb pepper pan-fry

Low-carb pepper pan-fry with chicken breast, peppers and onion: a quick, high-protein pan dish with olive oil and a savoury hint of paprika.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 320 kcal per serving
• Protein: 36 g
• Fat: 12 g
• Carbs: 10 g

Ingredients

• 300 g chicken breast
• 1 onion
• 1 tbsp olive oil
• 2 peppers
• 1 pinch of paprika
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Pat the chicken breast dry and cut it into thin strips. Peel the onion and slice it into rings.
2. Deseed and wash the peppers and cut them into thin strips. Get everything ready so it can go into the pan quickly later.
3. Heat the olive oil in a large frying pan and fry the chicken breast over a high heat until browned all over.
4. Add the peppers and onion to the meat and fry everything together briefly, until the veg softens slightly but still has some bite.
5. Season with paprika and salt and toss the pan briefly so the flavours come together.
6. Serve hot, straight from the pan.

Good to know

On long days I especially like a dish like this: little effort, lots of flavour. The pan-fry is ready in no time and stays pleasantly light.

Swaps

Chicken breast → turkey breast (similar protein content); olive oil → avocado oil (heat-stable and mild in flavour); paprika → smoked paprika (more flavour); onion → leek (milder flavour and also some fibre).

Allergens

Naturally free from gluten, egg and milk. If onion doesn't agree with you, use less. For children, season mildly; in pregnancy, always cook the chicken right through.

Dairy-free recipes