Cook the potatoes in boiling water for about 20 minutes. Drain potatoes, quench, peel and let cool down. Wash herbs, dab dry and chop coarsely. Mix herbs and lemon peel. Wash the chicken fillet, pat dry and cut a pocket into it. Fill the meat with the herb mixture and put it on a wooden skewer.
Heat 1 teaspoon of oil in a pan (e.g. grill pan). Fry the chicken fillets for 12-15 minutes. Turn from time to time. Season with salt and pepper. In the meantime, wash the tomatoes and cut them into pieces. Wash the rocket. Cut potatoes into slices. Bring 50 ml water to the boil, stir in stock. Stir in vinegar and 1 tablespoon of oil. Pour over the potatoes. Season to taste with salt, pepper and sweetener.
Wash the rocket. Cut potatoes into slices. Bring 50 ml water to the boil, stir in stock. Stir in vinegar and 1 tablespoon of oil. Pour over the potatoes. Season to taste with salt, pepper and sweetener. Fold in tomato and rocket. Arrange chicken fillet and potato salad