Chicken filets with grilled herbs (diabetics)

Name: Chicken filets with grilled herbs (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 160 g Potatoes; 3 Stem(s) Thyme, oregano and parsley; 7-10 Tbsp grated untreated lemon peel; 1 (150 g) Chicken filet; 1 TEASPOON + 1 tablespoon of oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g cleaned tomatoes; 25 g cleaned rocket; 1 knife tip Vegetable broth (instant); 1 TABLESPOON Vinegar; 7-10 Tbsp liquid sweetener; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

160 g Potatoes
3 Stem(s) Thyme, oregano and parsley
7-10 Tbsp grated untreated lemon peel
1 (150 g) Chicken filet
1 TEASPOON + 1 tablespoon of oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g cleaned tomatoes
25 g cleaned rocket
1 knife tip Vegetable broth (instant)
1 TABLESPOON Vinegar
7-10 Tbsp liquid sweetener
7-10 Tbsp wooden skewers

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Drain potatoes, quench, peel and let cool down. Wash herbs, dab dry and chop coarsely. Mix herbs and lemon peel. Wash the chicken fillet, pat dry and cut a pocket into it. Fill the meat with the herb mixture and put it on a wooden skewer.
2
Heat 1 teaspoon of oil in a pan (e.g. grill pan). Fry the chicken fillets for 12-15 minutes. Turn from time to time. Season with salt and pepper. In the meantime, wash the tomatoes and cut them into pieces. Wash the rocket. Cut potatoes into slices. Bring 50 ml water to the boil, stir in stock. Stir in vinegar and 1 tablespoon of oil. Pour over the potatoes. Season to taste with salt, pepper and sweetener.
3
Wash the rocket. Cut potatoes into slices. Bring 50 ml water to the boil, stir in stock. Stir in vinegar and 1 tablespoon of oil. Pour over the potatoes. Season to taste with salt, pepper and sweetener. Fold in tomato and rocket. Arrange chicken fillet and potato salad