Chicken filet with tomato and courgette vegetables
easy
40 mins
40 mins
Ingredients
- 1/2 bunch Parsley
- 1/2 bunch Thyme
- 5 Branches of rosemary
- 200 g Spring onions
- 2 Courgettes (about 250 g each)
- 2 Carrots (approx. 150 g each)
- 350 g cherry tomatoes
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 250 ml Vegetable broth (instant)
- 150 ml strained tomatoes
- 4 Chicken fillets (approx. 125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Lemon juice
- 1 pinch Sugar
- 7-10 Tbsp Rosemary and lemon slice
Directions
- 1
Wash the herbs, dab dry and chop finely, except for 2 sprigs of rosemary. Clean and wash spring onions and cut into rings. Wash, clean and chop the zucchini. Peel, wash and chop the carrots.
- 2
Wash the tomatoes. Peel garlic and chop finely. Heat 1 tablespoon of oil in a frying pan, sauté the spring onions and garlic. Add zucchini and carrots and fry. Deglaze with vegetable stock and strained tomatoes, bring to the boil.
- 3
Add the tomatoes and 2 sprigs of rosemary and braise at medium heat for about 15 minutes. In the meantime wash chicken fillets, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets for about 10 minutes while turning.
- 4
Remove the chicken fillets and roll them in chopped herbs. Season vegetables with lemon juice, salt, pepper and 1 pinch of sugar. Arrange chicken fillets and braised vegetables on plates. Serve garnished with remaining rosemary and lemon slices.
Nutrition Facts
260 kcal
15 g
7 g
33 g
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