Spicy sliced bean vegetables with chicken filet

Name: Spicy sliced bean vegetables with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Cutting beans; 4 Chicken filets (à ca.150 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 2 Shallots; 1 Garlic clove; 1 chili pepper; 4 Stem(s) Thyme

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Cutting beans
4 Chicken filets (à ca.150 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
2 Shallots
1 Garlic clove
1 chili pepper
4 Stem(s) Thyme

Directions

1
Clean and wash the beans and cut them into longer, bite-sized pieces. Wash chicken fillets, dab dry, season with salt and pepper. Heat 2 tablespoons of oil in a frying pan, fry the fillets on both sides for 2-3 minutes each, fry over medium heat for 6-8 minutes while turning.
2
Meanwhile cook the beans for about 8 minutes in boiling water. Peel shallots and garlic and dice finely. Halve and clean the chilli pepper, cut one half into rings and the other half finely.
3
Wash the thyme, dab dry and pluck from the stalks. Drain the beans and let them drip off. Heat 1 tablespoon of oil in a frying pan, sauté onion and garlic in it, add chilli, thyme and beans and cook for about 5 minutes while turning, season with salt and pepper.
4
Cut the fillet open and arrange on plates with the beans. Bread tastes good with it.