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🍽️ Grilled Chicken Breast with Artichoke and Zucchini

210 kcal · 30 min · 4 servings

Ingredients

• 100 g shallots
• 400 g small zucchini (2 small zucchini)
• 15 g dried tomatoes (2 dried tomatoes)
• 2 tsp olive oil
• 150 ml Mediterranean vegetable broth
• 300 g marinated artichoke hearts (can; drained weight)
• 200 g small chicken breast fillets (2 small chicken breast fillets)
• 0.5 bunch chervil
• salt
• pepper

Instructions

1. 1. Peel the shallots.
2. 2. Cut the shallots in half lengthwise.
3. 3. Slice the shallot halves into thin slices.
4. 4. Wash the zucchini.
5. 5. Remove the tough ends of the zucchini.
6. 6. Slice the zucchini lengthwise into thin slices.
7. 7. Cut the zucchini slices crosswise into sticks.
8. 8. Cut the sun-dried tomatoes into fine strips.
9. 9. Heat 1 teaspoon of olive oil in a pot.
10. 10. Add the shallot strips to the pot.
11. 11. Add the tomato strips to the pot.
12. 12. Sauté the vegetables for about 2 minutes covered on low heat.
13. 13. Slice the artichoke hearts into about 3 millimeter thick slices.
14. 14. Add the artichoke slices to the shallots and tomatoes.
15. 15. Continue to sauté the vegetables.
16. 16. Add the broth.
17. 17. Bring the vegetables to a boil.
18. 18. Cook the vegetables covered for 10 minutes on low heat.
19. 19. Brush a grill pan with the remaining 1 teaspoon of olive oil.
20. 20. Heat the grill pan.
21. 21. Wash the chicken breast fillets.
22. 22. Pat the chicken breast fillets dry with kitchen paper.
23. 23. Place the fillets between cling film.
24. 24. Pound the fillets slightly flat with a large knife.
25. 25. Place the chicken breast fillets in the hot grill pan.
26. 26. Grill the fillets on medium heat for 5 minutes.
27. 27. Turn the fillets.
28. 28. Season the fillets with salt and pepper.
29. 29. Grill the fillets for another 5 minutes on low heat.
30. 30. Add the zucchini sticks to the artichoke vegetables.
31. 31. Cook the vegetables covered for about 2 minutes.
32. 32. Wash the chervil.
33. 33. Shake the chervil dry.
34. 34. Pluck the chervil leaves.
35. 35. Remove the chicken breast fillets from the pan.
36. 36. Let the fillets rest for 2 minutes.
37. 37. Season the artichoke and zucchini vegetables with salt and pepper.
38. 38. Add about half of the chervil to the vegetables.
39. 39. Serve the grilled chicken breast on the vegetables.
40. 40. Garnish the dish with the remaining chervil.

Nutrition per serving

• kcal: 210
• Protein: 31 g · Fett/Fat: 5 g · Carbs: 10 g