Roasted chicken breast with lentils and leek vegetables

Ingredients for 4 servings:

• 2 carrots
• 2 stalk(s) celery
• 2 leeks
• 1 red chili pepper(s)
• 4 chicken breast fillets
• 2 cans of lentils, brown
• 150 g crème fraîche
• 20 g thyme
• 20 g sage
• 4 tbsp oil
• 1 tsp chicken broth
• 8 tbsp water
• some salt
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the carrots and dice them. Do the same with the celery. Cut the leek into 0.5 cm rings. Halve the chili, remove the seeds and cut into strips. Pluck and chop the thyme and sage leaves. Heat 2 tablespoons of oil in a pan, fry the vegetables and herbs for about 8 minutes, turning halfway through and seasoning with a little salt. Pat the chicken breast dry, pound it to a thickness of about 1 cm, then salt both sides. In another pan, heat 2 tablespoons of oil over medium heat, fry the chicken breast on both sides for about 4 minutes, remove from the pan and keep warm. Place the lentils in a sieve, rinse and drain well, and add to the leek mixture. Add the chicken stock to 8 tablespoons of warm water and add to the vegetables along with the crème fraîche. Season with salt and pepper. Place the leek and lentil mixture on plates, slice the chicken breast, and serve.