John Myers
Contents
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Ingredients
Flesh:
- 400 g Chicken breast fillet
Marinade:
- 2 Shallots, finely diced
- 4 tbsp Pesto red, homemade or finished product, rest
- Juice of 1/2 lemon
- 1 tsp Finely grated lemon peel, organic lemon
- 1 tbsp Rosemary needles fresh, finely chopped
- 2 tbsp Cold pressed olive oil
- 4 turns Colorful pepper from the mill
Vegetables, spices and herbs:
- 2 Red onions
- 0,5 Zucchini
- 1 Red peppers
- Salt, colored pepper from the mill
- 1 tbsp Frozen herbs of Provence
Instructions
- Rinse the meat, pat dry and cut into bite-sized pieces. For the marinade, stir together shallots, pesto, lemon juice and zest, rosemary and olive oil. Season with pepper. Put the meat in a bowl or food storage container. Add the marinade and mix everything thoroughly. Cover and leave to steep for approx. 2 hours.
- Approx. 10 minutes before the meat is ready to marinate, peel the onions, quarter them and cut into strips. Clean and rinse the zucchini and peppers. Cut the zucchini into thin slices and the peppers into not too small cubes.
- Heat a pan (no further addition of oil is necessary). Sear the meat in it for about 5-7 minutes until it has turned some color. Then add the cut vegetables and continue to fry everything for about 10 minutes over medium heat, stirring. Season to taste with salt and pepper. Finally stir in the herbs and let them steep briefly. Arrange and serve with side dishes of your choice.
- We ate pecorino potato wedges with an almond dip and bean salad. Links to the potato wedges and the dip in steps 5 and 6. Have fun cooking. TIP: I can also imagine the marinade for grilled meat, I'll try it in the next barbecue season :-))).
- Link: Snack / side dish: Spicy Pecorino potato wedges
- Link: Dips: Spicy almond dip with olives and tomatoes
Nutrition
Serving: 100gCalories: 189kcalProtein: 20.9gFat: 11.7g
