John Myers
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Chicken Fillet on Zucchini and Carrot Vegetables
The perfect chicken fillet on zucchini and carrot vegetables recipe with a picture and simple step-by-step instructions.
For the marinade:
- Juice and zest of 1/2 lime
- 1 tsp Honey
- 3 tbsp Olive oil
- A few stAlks of thyme, finely chopped
- 2 Organic chicken breast fillets
For the vegetables:
- 2 small Zucchini
- 2 medium sized Carrots
- 0,5 Red pepper
- 1 Onion
- Some oregano and thyme
- 2 tbsp Olive oil
- 75 ml Vegetable broth
- Salt pepper
- 1 pinch Sugar
- For the marinade, mix the lime juice and zest with honey and olive oil well. Strip the thyme leaves from the stalks and finely chop, add.
- Wash the chicken breast fillets, pat dry and coat both sides with the marinade. Cover with cling film and let stand at room temperature for about 1 hour.
- In the meantime, wash the zucchini and carrots for the vegetables. Clean the zucchini, pat dry and peel off in fine strips with a peeler. Peel the carrots and peel them into fine strips with a peeler. Clean and wash the pepper and cut into fine strips. Peel the onion, cut in half and cut into fine rings.
- Pluck the leaves from the oregano and thyme and chop finely. Heat the olive oil in a pan and sauté the onion. Add the prepared vegetables and sauté, turning several times, deglaze with vegetable stock and simmer with the lid on for about 5-8 minutes. Season the vegetables with the herbs, salt, pepper and sugar.
- In the meantime, heat a little oil in a pan and fry the chicken breast fillet in it, pour in some broth and simmer for about 7 minutes with the lid on and at a mild temperature. Arrange the vegetables with the sliced chicken breast fillets on plates and serve.
- Rice tastes good with it.
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