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🍽️ Baked Vegetable with Chicken

442 kcal · 30 min · 4 servings

Ingredients

• 400 g young savoy cabbage (0.5 head)
• 300 g young carrots (5 young carrots)
• 200 g champignons (pink)
• 0.5 organic lemon
• 2 tbsp olive oil
• salt
• pepper
• 100 ml classic vegetable broth
• 1 sprig rosemary
• 30 g parmesan (1 piece)
• 1.5 tbsp breadcrumbs (preferably whole grain)
• 1 tbsp pine nuts
• 250 g chicken breast fillet (1 chicken breast fillet)
• 1 garlic clove
• crushed dried chili peppers

Instructions

1. 1. Wash the savoy cabbage under running water. Cut out the hard core. Cut the vegetable into thin strips. Peel and clean the carrots.
2. 2. Clean the mushrooms. Cut them in half or quarters depending on their size.
3. 3. Halve a lemon and rinse it under hot water. Grate the zest. Squeeze the juice from the lemon.
4. 4. Heat 1 1/2 tablespoons of oil in a large pan. Sauté the carrots, savoy cabbage, and mushrooms. Season the vegetables with salt and pepper. Add the broth and lemon juice. Simmer the vegetables covered on low heat for 5 to 8 minutes.
5. 5. Transfer the vegetables along with the cooking liquid into a baking dish.
6. 6. Wash the rosemary and shake it dry. Pluck the needles from the stems and chop them finely. Set aside 1/2 teaspoon of the chopped needles.
7. 7. Grate the Parmesan finely. Mix it with breadcrumbs, the remaining chopped rosemary, lemon zest, and pine nuts. Spread this mixture evenly over the vegetables. Bake in a preheated oven at 200 °C (convection: 180 °C, gas mark: 3) for about 10 minutes until golden brown.
8. 8. Rinse the chicken breast fillet and pat it dry. Cut it into thin strips.
9. 9. Peel the garlic cloves and halve them.
10. 10. Heat the remaining oil in a pan. Brown the chicken strips, garlic, and reserved rosemary while turning them. Season with salt, pepper, and chili. Serve the vegetables and chicken strips together.

Nutrition per serving

• kcal: 442
• Protein: 44 g · Fett/Fat: 21 g · Carbs: 17 g