Chicken filet on tomato vegetables

Name: Chicken filet on tomato vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Chicken filet (approx. 175 g); 2 Onions; 2 Tomatoes; 2 stem(s) Parsley; 1/4 collar Chives; 1 Rosemary stalk; 1 Garlic clove; 3 TABLESPOONS Oil; 2 Lemon slices of 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 150 ml Vegetable broth (instant); 75 g Bulgur

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Chicken filet (approx. 175 g)
2 Onions
2 Tomatoes
2 stem(s) Parsley
1/4 collar Chives
1 Rosemary stalk
1 Garlic clove
3 TABLESPOONS Oil
2 Lemon slices of 1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
150 ml Vegetable broth (instant)
75 g Bulgur

Directions

1
Wash the chicken and pat dry. Peel and halve the onions, finely dice one half of the onion, cut the remaining onions into wedges. Clean, wash and slice the tomatoes. Wash parsley, dab dry and chop finely. Wash chives, dab dry and cut into fine rolls. Pluck rosemary needles from the stalks. Peel garlic and chop finely.
2
Heat 2 tablespoons of oil in a frying pan and fry the chicken filet for 6-7 minutes on each side. 4-5 minutes before the end of the frying time, add onion slices, tomatoes and rosemary and fry until the end while turning. 1 minute before the end of the cooking time add lemon slices and garlic. Season chicken fillet and vegetables with salt and pepper. In the meantime, heat the remaining oil in a small pot, fry the onion cubes in it until transparent, deglaze with broth and bring to the boil. Add bulgur to the boiling broth and simmer for 4-5 minutes at low heat. Stir in chives and parsley. Serve bulgur, sliced chicken breast and vegetables on a plate