Grilled chicken filet with braised vegetables and tapenade
easy
45 mins
45 mins
Ingredients
- 1 glass (50 g) Anchovy fillets in salt
- 50 g Capers
- 2-3 stem(s) Thyme
- 2 Garlic cloves
- 200 g pitted black olives
- 1 small chili pepper
- 2 Bay leaves
- 120 ml Olive oil
- 1 can(s) (850 ml; 450 parts by weight) white beans
- 500 g string beans
- 500 g Carrots
- 1 medium onion
- 100 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 Chicken fillets (approx. 120 g each)
- 7-10 Tbsp Basil, capers and olives
Directions
- 1
Soak anchovies in cold water for about 10 minutes. Drain the capers. Wash the thyme, dab dry and pluck. Peel garlic. Coarsely chop olives and garlic. Drain anchovies well and mix with capers, thyme, olives, chilli, bay leaves and 100 ml olive oil in a universal chopper to a paste.
- 2
Drain the white beans. Wash and clean the green beans and cut them into pieces about 2 cm long. Clean and peel carrots and cut them into approx. 1 cm thick diagonal pieces. Peel and finely chop the onion.
- 3
Heat 1 tablespoon of oil in a pan and sauté the onion in it. Add the green beans, carrots and vegetable stock and braise covered for 6-8 minutes. Add the white beans about 2 minutes before the end of the cooking time.
- 4
Season with salt and pepper. In the meantime wash the chicken fillets, dab dry and brush with the remaining oil. Cook on the hot grill while turning for 6-8 minutes. Season with salt and pepper. Arrange braised vegetables with chicken filets on a plate.
- 5
Serve tapenade extra and garnish as desired with basil, capers and olives.
Nutrition Facts
550 kcal
19 g
35 g
39 g
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