Chicken Breast with Peppers and Pineapple

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(1 vote)
Chicken Breast with Peppers and Pineapple
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Chicken breasts
400 grams Cauliflower
2 Red Bell pepper
2 green Bell pepper
25 grams fresh ginger
350 grams Pineapple
4 Tbsps sesame oil
1 tsp Thai, yellow Curry paste
50 milliliters Coconut milk
fresh cilantro (for garnish)

Preparation steps

1.

Rinse the chicken breast fillets, pat dry with paper towels and chop. Rinse the cauliflower and divide into florets. Rinse and peel the peppers and remove the seeds and ribs. Cut the red peppers into cubes, cut the green peppers into strips. Peel the ginger and finely chop. Peel the pineapple and cut into small pieces.

2.

Heat the sesame oil in a large, nonstick skillet and stir-fry the cauliflower, ginger and pepper over medium heat for 6-8 minutes. Add the chicken breast and stir-fry for about 5 minutes more. Stir in the curry paste and pour in the coconut milk. Stir the ingredients until the coconut milk has evaporated and divide the pan contents onto plates. Garnish with fresh cilantro. Serve with brown rice.