Carrot and parsnip pan with chicken breast

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 3 carrots
• 2 parsnips
• 1 onion(s)
• 3 tbsp soy sauce
• 3 tbsp peanut oil
• 200 ml vegetable stock
• 3 tbsp ajvar
• 150 g natural yogurt
• salt and pepper
• Parsley, dried

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the chicken breast fillet. Trim any fat and any unsightly bits. Cut the fillets into bite-sized pieces. Marinate in a bowl with the soy sauce and peanut oil. Meanwhile, peel and slice the carrots and parsnips. Peel the onions and cut into bite-sized pieces. Brown the chicken pieces in a hot pan without any additional oil. Add the onions and fry until translucent. Then add the carrots and parsnips and fry briefly. Deglaze with the fat-free vegetable stock and simmer on low heat until the vegetables are tender but still firm to the bite. Now add the ajvar and yogurt. Do not boil; just keep warm. Season with salt, pepper, and the dried parsley.