Finely dice the onion and peppers.salt and bell pepper the chicken breast fillet and sear on both sides in a non-stick pan without fat.
Add onion and 2/3 of the bell bell pepper cubes, pour in chicken stock and simmer covered for about 10 minutes.
Remove meat and place covered in preheated oven at 100 degrees. Puree gravy with vegetables and pass through a sieve.
Stir in tomato paste and cream cheese and season with lemon juice, honey, turmeric, salt and pepper.
Add remaining diced peppers to sauce, slice meat and serve with rice.
You can serve with fresh tomato slices with balsamic vinegar.
