Chicken filet with rosemary tomatoes

Name: Chicken filet with rosemary tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2-3 ripe tomatoes; 1 small clove of garlic; 2 small onions; 1 sprig of rosemary; 100 g Chicken filet; 1 tsp (5 g) Oil; 7-10 Tbsp salt, black pepper; 1 untreated lemon slice; 1 knife tip Vegetable broth; 50 g Bulgur or rice (pre-cooked durum wheat groats); 7-10 Tbsp Chives

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2-3 ripe tomatoes
1 small clove of garlic
2 small onions
1 sprig of rosemary
100 g Chicken filet
1 tsp (5 g) Oil
7-10 Tbsp salt, black pepper
1 untreated lemon slice
1 knife tip Vegetable broth
50 g Bulgur or rice (pre-cooked durum wheat groats)
7-10 Tbsp Chives

Directions

1
Wash the tomatoes and cut them into slices. Peel garlic and onions. Chop the garlic. Cut 1 onion into columns, dice the rest. Wash the rosemary and remove the needles
2
Wash the meat and pat dry. Coat with 1/2 teaspoon of oil and fry in a coated pan on each side for about 4 minutes. Season with salt and pepper and keep warm
3
Fry the garlic and onion slices in the frying fat. Add tomatoes, rosemary and possibly a slice of lemon and braise for about 3 minutes. Seasoning
4
Heat 1/2 tsp. oil. Sauté diced onions until translucent. Deglaze with 1/8 l water, bring to the boil and stir in stock. Add the bulgur, cover and allow to swell over a low heat for about 5 minutes (prepare rice according to instructions on the packet). Wash the chives and cut into small rolls. Mix into the bulgur. Arrange everything