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🍽️ Chicken with Green Vegetables

395 kcal · 30 min · 4 servings

Ingredients

• 150 g peas (frozen)
• 150 g green beans
• 2 handful mixed herbs (e.g. mint, parsley, cilantro)
• 2 spring onions
• 150 g broccoli
• 1 small zucchini
• 200 ml coconut milk
• 1 tbsp green curry paste
• 0.5 cinnamon stick
• 1 lime leaf
• 200 ml vegetable broth
• 600 g chicken breast fillet
• 1 red chili pepper
• 2 tbsp sesame oil (light)
• salt
• pepper (from the mill)
• 1 lime (juice)
• 1 tbsp soy sauce

Instructions

1. 1. Let the peas thaw.
2. 2. Wash the beans and remove the ends.
3. 3. Cut the beans into pieces about 3 centimeters long.
4. 4. Rinse the herbs under running water.
5. 5. Shake the herbs dry.
6. 6. Pluck the leaves from the stems.
7. 7. Finely chop the herbs.
8. 8. Wash the spring onions and remove the dry ends.
9. 9. Slice the spring onions into thin rings.
10. 10. Wash the broccoli.
11. 11. Divide the broccoli into small florets.
12. 12. Wash the zucchini.
13. 13. Cut off the ends of the zucchini.
14. 14. Slice the zucchini into thin rounds.
15. 15. Take 1 to 2 tablespoons of the solid coconut milk.
16. 16. Put the coconut milk into a hot wok or pan.
17. 17. Lightly fry the curry paste.
18. 18. Add the cinnamon and the lime leaf.
19. 19. Pour in the remaining coconut milk and the broth.
20. 20. Add the beans to the sauce.
21. 21. Cook the beans for 1 to 2 minutes.
22. 22. Add the broccoli, zucchini, and spring onions.
23. 23. Simmer the vegetables for about 5 minutes.
24. 24. Stir in the peas.
25. 25. Finish cooking the peas for 1 to 2 minutes.
26. 26. Season the curry sauce with lime juice and soy sauce.
27. 27. Mix the chicken and herbs into the sauce.
28. 28. Taste the sauce again.
29. 29. Grind coarse pepper over it.
30. 30. Serve the chicken with the green vegetables.

Nutrition per serving

• kcal: 395
• Protein: 44 g · Fett/Fat: 18 g · Carbs: 13 g