Light lemon chicken fillet

Ingredients for 4 servings:

• 4 chicken breast fillets
• 3 tbsp oil, for frying
• 800 g broccoli
• 4 large carrots
• 3 onions, red
• 2 lemons
• 250 ml vegetable broth (instant)
• some salt (fleur de sel)
• Black pepper, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with pan-fried vegetables

Briefly wash the chicken breast fillets under cold running water and pat dry. Heat oil in a large pan. Fry the fillets for about 5 minutes on each side. Season with fleur de sel and pepper. Meanwhile, trim and wash the broccoli and cut into small florets. Peel the carrots and slice diagonally. Peel the onions and cut into wedges. Remove the fillets from the pan and keep warm in aluminum foil. Briefly fry the onion strips in the hot cooking oil, add the vegetables and fry for about 5 minutes, stirring constantly. Season with salt and pepper. Thinly slice one lemon. Squeeze the juice of the second lemon. Push the vegetables aside in the pan. Spread the lemon slices on the bottom of the pan, fry, turn, and place the meat on top. Pour in 250 ml of hot vegetable stock and 2-3 tablespoons of lemon juice. Bring back to a boil and simmer for about 5 minutes, until the meat is thoroughly cooked and the vegetables are tender but still firm to the bite. Tip: Serve with rice or baguette. (Calories are calculated without the side dishes.)