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🍽️ Crispy Chicken with Almond Broccoli

275 kcal · 30 min · 4 servings

Ingredients

• 500 g broccoli florets
• salt
• 2 sprigs rosemary
• 2 stems sage
• 560 g chicken breast fillets (4 chicken breast fillets)
• pepper
• 2 tbsp olive oil
• 10 g butter (2 tsp)
• 2 tbsp lemon juice
• 1 clove garlic
• 20 g sliced almond kernels (2 tbsp)

Instructions

1. 1. Rinse the broccoli florets under running water.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the broccoli florets for about 4 minutes until they are tender-crisp.
4. 4. Drain the broccoli and rinse it with cold water to stop the cooking process.
5. 5. Let the broccoli drain well.
6. 6. Rinse the herbs under running water.
7. 7. Shake the herbs dry to remove excess water.
8. 8. Finely chop the herbs.
9. 9. Rinse the chicken breast fillets under cold water.
10. 10. Pat the fillets dry with a kitchen towel.
11. 11. Cut the fillets horizontally, but not all the way through.
12. 12. Open up the fillets to make them flatter.
13. 13. Season the fillets with salt and pepper.
14. 14. Heat oil in a frying pan.
15. 15. Fry the chicken fillets over medium heat.
16. 16. Fry the fillets for 2 to 3 minutes on each side.
17. 17. Remove the pan from the heat.
18. 18. Add 1 teaspoon of butter and the chopped herbs.
19. 19. Swirl the pan to distribute the butter and herbs.
20. 20. Let the fillets rest in the pan for a few minutes.
21. 21. Season the fillets with salt, pepper, and lemon juice.
22. 22. Peel the garlic.
23. 23. Finely chop the garlic.
24. 24. Heat the remaining butter in another frying pan.
25. 25. Fry the garlic and almonds over medium heat until golden brown.
26. 26. Add the broccoli to the pan and toss it through.
27. 27. Season the broccoli with salt and pepper.
28. 28. Plate the chicken fillets on 4 plates.
29. 29. Serve the almond broccoli with the fillets.

Nutrition per serving

• kcal: 275
• Protein: 39 g · Fett/Fat: 11 g · Carbs: 4 g