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Vegetable pan with chicken in mustard marinade

updated

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Ingredients for 2 servings:

  • 300 g chicken
  • some lemon juice
  • some mustard
  • 1 tomato(s)
  • ½ broccoli
  • 2 carrots
  • ½ leek(s)
  • ½ zucchini
  • e.g. salt and pepper
  • n. B. Herbs of Provence

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Marinate the chicken with a little mustard, salt, and lemon juice and let it simmer for 30 minutes. Meanwhile, wash and slice the leek. Clean and dice the tomato, carrots, and zucchini. Wash the broccoli and cut it into bite-sized pieces. Brown the chicken in a little oil, add the remaining ingredients, and cook briefly. Season with salt, pepper, and Provençal herbs. Serve with rice, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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