Light Fried Chicken with Fried Vegetables and Basil Curd Cheese

  • 2 servings
  • 250 calories


  • 150 g low fat curd cheese
  • 2–3 tbsp mineral water
  • 3–4 stalks of basil
  • salt and pepper
  • 1 small red onion
  • 1 zucchini (approx. 200 g)
  • 1 small red bell pepper and 1 small yellow bell pepper
  • 2 small chicken fillets (approx. 250 g)
  • 1/2 tbsp oil
  • sweet paprika powder
  • 1 tbsp black olives (stoned)





1. Mix curd cheese and mineral water. Wash basil, shake dry and cut the leaves into thin stripes.  Stir in the basil and season with salt and pepper.

2. Peel and slice the onion.  Clean the vegetables and wash them. Cut the zucchini in half and cut it into slices. Cut the bell pepper into strips. Wash the chicken, dab it dry and cut it into strips.

3. Heat the oil in a pan. Fry the meat from all sides for 4 minutes. season with salt, pepper and paprika powder and take it out of the pan. Fry the vegetables and the onion in the fat from the chicken. Stir it for 4 minutes. Season with salt and pepper. Add the chicken and olives, and warm everything up. Serve with the basil curd cheese.

40 g protein, 5 g fat, 13 g carbs


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