Chicken breast fillet and vegetables with mustard and sesame

Ingredients for 2 servings:

• 2 small chicken breast fillets
• 1 tbsp clarified butter
• n. B. Salt and pepper, mixed, freshly ground
• 2 tbsp mustard, grainy
• 1 tbsp maple syrup, maybe a little more
• 1 tbsp sesame oil
• 300 g pak choi
• 200 g asparagus, green
• 1 handful of sugar snap peas
• 1 slice(s) toast, wholemeal or buttered toast
• 1 tbsp sesame seeds
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low carb, optionally with sesame topping, for a baking tray or large casserole dish

Mix all the ingredients for the seasoning sauce. Clean the vegetables and cut into bite-sized pieces. Preheat the oven to 200°C (top and bottom heat). Lightly toast the bread, remove the crusts, crumble them, and mix with the sesame seeds. Toast in butter in a non-stick pan over medium heat. Remove from the pan and let cool on a plate. Season the chicken breast fillets with salt and pepper. Heat the clarified butter in the pan and sear the meat on both sides. Remove from the pan, place on a baking sheet lined with baking paper or in a large, shallow baking dish, and brush each fillet with about 1 teaspoon of seasoning sauce. Meanwhile, briefly sauté the vegetables in the pan, seasoning with salt, pepper, and the remaining seasoning sauce. Arrange the vegetables around the meat and cook everything in the hot oven for about 15 minutes. Arrange the meat and vegetables on plates and sprinkle with the topping. The cooking time is only a guide and may vary depending on the size and thickness of the fillets.