Steamed chicken filet on vegetables
easy
40 mins
40 mins
Ingredients
- 250 g Carrots
- 3 (approx. 150 g) stalks of celery
- 2 (approx. 200 g) Leek sticks (leek)
- 4 Chicken fillets (approx. 100 g each)
- 2 TEASPOONS Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Oil
- 2 small bay leaves
- 125 g Long grain rice
- 1 Garlic clove
- 1/2 bunch Parsley
- 7-10 Tbsp grated rind of 1/2 untreated lemon
Directions
- 1
Peel, wash and cut the carrots into 2 cm thick slices. Clean, wash and cut the celery and leek into slices or rings. Wash chicken filet, dab dry and season with salt and pepper. Heat the oil in a pan with a high rim and fry the chicken fillets thoroughly all around. Remove, wipe out the pan.
- 2
Put the vegetables in the pan, pour on water until the vegetables are covered. Stir in vegetable stock, add bay leaf. Place the chicken fillets on top. Steam in the closed pan for about 20 minutes at medium heat. Cook rice in 350 ml boiling salted water for about 20 minutes. In the meantime peel garlic and chop finely. Wash parsley and chop finely. Mix garlic and parsley with lemon peel. Remove the chicken fillets from the pan and lift out the vegetables with a skimmer. Drain the rice.
- 3
In the meantime peel garlic and chop finely. Wash parsley and chop finely. Mix garlic and parsley with lemon peel. Remove the chicken fillets from the pan and lift out the vegetables with a skimmer. Drain the rice. Arrange vegetables and meat on plates, garnish each with a bay leaf and sprinkle with Gremolata. Add rice
Nutrition Facts
510 kcal
54 g
8 g
53 g
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