Chicken filet with potato and carrot vegetables (diabetics)

Name: Chicken filet with potato and carrot vegetables (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 175 g Chicken filet; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 160 g peeled potatoes; 200 g peeled carrots; 1/4 l Vegetable broth (instant); 45 g red lentils; 7-10 Tbsp vegetable binder; 1-2 TABLESPOONS ripened cream; 7-10 Tbsp chopped parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

175 g Chicken filet
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
160 g peeled potatoes
200 g peeled carrots
1/4 l Vegetable broth (instant)
45 g red lentils
7-10 Tbsp vegetable binder
1-2 TABLESPOONS ripened cream
7-10 Tbsp chopped parsley

Directions

1
Fry meat in hot oil while turning for 12-15 minutes. Season with salt and pepper
2
Cut the potatoes and carrots into small pieces. Cook in boiling broth for about 10 minutes. Add the lentils after about 5 minutes and cook them
3
Mix sour cream with some vegetable binding agent. Bind vegetables with it, season with salt and pepper. Cut the meat open and arrange on the vegetables. Sprinkle with parsley