Wash the herbs, dab dry and chop finely, except for 2 sprigs of rosemary. Clean and wash spring onions and cut into rings. Wash, clean and chop the zucchini. Peel, wash and chop the carrots.
Wash the tomatoes. Peel garlic and chop finely. Heat 1 tablespoon of oil in a frying pan, sauté the spring onions and garlic. Add zucchini and carrots and fry. Deglaze with vegetable stock and strained tomatoes, bring to the boil.
Add the tomatoes and 2 sprigs of rosemary and braise at medium heat for about 15 minutes. In the meantime wash chicken fillets, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets for about 10 minutes while turning.
Remove the chicken fillets and roll them in chopped herbs. Season vegetables with lemon juice, salt, pepper and 1 pinch of sugar. Arrange chicken fillets and braised vegetables on plates. Serve garnished with remaining rosemary and lemon slices.