Chicken filet with colorful vegetables (diabetics)

Name: Chicken filet with colorful vegetables (diabetics)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 1 (approx. 150 g) Chicken filet; 1 TEASPOON Oil; 7-10 Tbsp dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) Parsley; 50 g Baguette bread; 1 tsp (5 g) Half-fat margarine; 1/2 pack frozen vegetable mix with wheat germ oil (ACE selection "harvest" with broccoli, baby carrots, cauliflower etc.); 7-10 Tbsp Herbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
1 (approx. 150 g) Chicken filet
1 TEASPOON Oil
7-10 Tbsp dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) Parsley
50 g Baguette bread
1 tsp (5 g) Half-fat margarine
1/2 pack frozen vegetable mix with wheat germ oil (ACE selection "harvest" with broccoli, baby carrots, cauliflower etc.)
7-10 Tbsp Herbs

Directions

1
Wash the chicken filet and dab dry. Heat oil in a coated pan. Fry the chicken for 10-15 minutes while turning. Shortly before the end of the cooking time, season with dried herbs, salt and pepper
2
In the meantime wash and finely chop the parsley. Cut the baguette into slices. Spread with half-fat margarine and sprinkle parsley. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for 6-8 minutes. Or bake under the hot grill until crispy
3
Fry the vegetables with 2-3 tablespoons of water in a pan over high heat for about 4 minutes. Stir frequently. Cook over medium heat for a further 2 minutes
4
Cut the chicken filet open. Arrange on a plate with vegetables and baguette. Garnish with herbs if necessary