Chicken with carrots

Ingredients for 4 servings:

• 500 g carrot(s)
• 4 bell peppers, yellow
• 1 bunch parsley, finely chopped
• 1 lime(s) or lemon (organic), grated peel
• 4 pieces of chicken breast fillet(s), 150 g each
• salt and pepper
• 2 tsp oil
• 125 ml broth
• 2 tbsp whipped cream
• curry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Filled with a lime and parsley mixture

Prepare the vegetables, cutting the carrots and bell peppers into strips. For the filling, mix the parsley with the grated lime zest. Wash the chicken breast fillets, pat dry, and cut a pocket lengthwise into each one. Season the meat with salt and pepper. Add the parsley mixture and tuck the opening shut. Sauté the vegetables in 1 teaspoon of oil. Season with salt, pepper, and curry powder. Pour in the stock and sauté the vegetables for about 6 minutes. Fry the chicken breast fillets in the remaining oil in a non-stick pan for 8-10 minutes on each side. Stir the cream into the vegetables and serve with the meat.