Herb chicken fillet with tomatoes

Name: Herb chicken fillet with tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain rice; 7-10 Tbsp salt, black pepper; 1 medium onion; 1 Garlic clove; 3 medium-sized tomatoes; 100 g Chicken filet; 1 TEASPOON Oil; 1/2 TEASPOON dried; 7-10 Tbsp Herbs of Provence; 1-2 Bay leaves; 7-10 Tbsp and 1 lemon slice; 1/2 TEASPOON Vegetable broth

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain rice
7-10 Tbsp salt, black pepper
1 medium onion
1 Garlic clove
3 medium-sized tomatoes
100 g Chicken filet
1 TEASPOON Oil
1/2 TEASPOON dried
7-10 Tbsp Herbs of Provence
1-2 Bay leaves
7-10 Tbsp and 1 lemon slice
1/2 TEASPOON Vegetable broth

Directions

1
Simmer rice covered in 1/8 l boiling salted water for about 20 minutes
2
Peel onion and garlic. Halve onion and cut into strips. Crush garlic finely. Wash the tomatoes and cut them into slices
3
Wash the meat and pat dry. Heat oil in a coated pan. Fry the meat for 3-4 minutes on each side. Season with salt, pepper and herbs
4
Push the meat to the edge of the pan. Add onion, garlic and tomatoes and fry. Fry the bay leaf and lemon briefly, if necessary. Deglaze with 1/8 l water, bring to the boil briefly. Stir in stock. Season to taste. Arrange everything
5
The cholesterol intake should not exceed 250-300 mg per day. Always use oil and vegetable fats when frying and cooking, because