Simple ingredients

You will need:

500 grams chicken breasts, cubed
4 teaspoons canola oil
1 onion, chopped
1 green/red pepper, diced
Half a punnet of mushrooms, sliced
1 teaspoon crushed garlic/1 garlic clove, chopped
2 tablespoons of flour
2 cups milk (can use more or less depending on preferred consistency)
1 chicken stock cube
Pinch of origanum
Salt and pepper to taste


1. Heat canola oil in a pot
2. Saute onions, pepper, mushrooms and garlic in oil
3. Once browned, add chicken and cook until browned
4. Take pot off heat, and sprinkle flour over chicken. Mix well.
5. Place pot back on heat, and slowly add the milk while mixing. Sauce will thicken quickly - add milk until consistency is correct
6. Crumble stock cube over chicken and stir in
7. Bubble over low heat for about 15 minutes, stirring every now and then.

Serve with brown rice/cous-cous and a salad. Skip the rice/cous-cous if following a low carbohydrate diet.