High in protein, fresh, filling and perfect for a light fitness meal.
A filling high-protein chicken vegetable skillet with zucchini, bell pepper, mushrooms and a creamy garlic skyr sauce. Light, fresh and ideal for weight loss.
1. Cut the chicken breast into bite-sized pieces and season it with paprika powder, garlic powder, salt and pepper.
2. Halve the zucchini and cut it into slices. Dice the bell pepper and slice the mushrooms.
3. Heat the olive oil in a large skillet or frying pan. Add the seasoned chicken and sear it for 4–5 minutes until lightly browned.
4. Add the zucchini, bell pepper and mushrooms to the pan. Cook everything for another 8–10 minutes, until the vegetables are tender-crisp and the chicken is fully cooked.
5. If the pan gets too dry, add a small splash of water and continue cooking briefly.
6. For the garlic skyr sauce, mix the skyr, pressed garlic, lemon juice and water in a small bowl.
7. Season the sauce with salt and pepper. Optionally stir in fresh herbs such as parsley or chives.
8. Serve the chicken vegetable skillet on a plate and add the garlic skyr sauce on top or serve it on the side.
9. Tip: If you want even more volume, add broccoli or cauliflower. This makes the portion bigger while only slightly increasing the calories.
Ingredients can be replaced depending on the recipe. This changes calories, macros, allergens and possibly servings. Dynamic alternatives are handled directly in Athletic-AI.
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