Chicken fillet with vegetable sauce

Name: Chicken fillet with vegetable sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 600 g chicken fillet; 2 tbsp thyme; 30 ml olive oil; 2 pcs zucchini, julienned; 1 pcs leek, julienned; 4 pcs celery stalk, julienned; 0.5 pcs carrot, julienned; 3 pcs garlic, minced; 350 g cherry tomatoes, halved; 240 ml chicken broth; 8 pcs basil, chopped; to taste salt; to taste black pepper

Chicken fillet is cooked with vegetables, tomatoes, and herbs in chicken broth.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 392
Protein: 56 g
Fat: 14 g

Ingredients

for 4 servings

chicken fillet600 g
thyme2 tbsp
olive oil30 ml
zucchini, julienned2 pcs
leek, julienned1 pcs
celery stalk, julienned4 pcs
carrot, julienned0.5 pcs
garlic, minced3 pcs
cherry tomatoes, halved350 g
chicken broth240 ml
basil, chopped8 pcs
saltto taste
black pepperto taste

Method

7 steps

Season the chicken fillet with salt, pepper, and half of the thyme.
Heat the oil in a large skillet over medium heat. Sear the chicken for 3 minutes on each side, then transfer to a plate.
In the same skillet, add the zucchini, leek, celery, carrot, garlic, and the remaining thyme. Sauté the vegetables for about 5 minutes until al dente.
Add the tomatoes and return the chicken to the skillet, placing it between the vegetables.
Pour in the broth, bring to a boil, cover, and simmer over low heat for about 5 minutes until the meat is cooked through.
Transfer the chicken to a plate. Add the basil to the vegetables and cook the sauce for another 5 minutes until thickened.
Season with salt and pepper to taste and pour the sauce over the cooked chicken.