Lemon chicken with pan-fried vegetables

Name: Lemon chicken with pan-fried vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 750 g Broccoli; 3 Carrots; 2 red onions; 1 Organic Lemon; 200 ml Vegetable stock (glass)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
750 g Broccoli
3 Carrots
2 red onions
1 Organic Lemon
200 ml Vegetable stock (glass)

Directions

1
Wash the chicken meat and pat dry. Heat the oil in a large frying pan. Fry the meat for 4-5 minutes on each side. Season with salt and pepper.
2
In the meantime clean or peel and wash the vegetables. Divide broccoli into small florets. Cut carrots diagonally into slices. Peel onions and cut into slices. Remove meat from the pan. Fry vegetables and onions in hot frying fat for 3-4 minutes while stirring.
3
Season with salt and pepper.
4
Wash the lemon, grate dry and cut off 4 thin slices. Squeeze the rest of the lemon. Slide the vegetables in the pan a little to one side. Spread lemon slices on the bottom of the pan, fry, turn and place the meat on top.
5
Add vegetable stock and 2 tablespoons lemon juice, bring to the boil and simmer for 3-4 minutes. Baguette tastes good with it.