Chicken filet with tomato and courgette vegetables

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1/2 bunch Parsley
  • 1/2 bunch Thyme
  • 5 Branches of rosemary
  • 200 g Spring onions
  • 2 Courgettes (about 250 g each)
  • 2 Carrots (approx. 150 g each)
  • 350 g cherry tomatoes
  • 1 Garlic clove
  • 2 TABLESPOONS Olive oil
  • 250 ml Vegetable broth (instant)
  • 150 ml strained tomatoes
  • 4 Chicken fillets (approx. 125 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Lemon juice
  • 1 pinch Sugar
  • 7-10 Tbsp Rosemary and lemon slice

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

Nutrition Facts

KCAL
260 kcal
CARBS
15 g
FATS
7 g
PROTEINS
33 g

Categories & Tags

Main DishesDietexotic