← All recipes

🍽️ Chicken breast with herb yogurt and steamed vegetables

576 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 clove of garlic
• 1 tsp vegetable oil
• 3 sprigs parsley
• 250 g yogurt
• 2 tbsp sour cream
• 1 dash lemon juice
• salt
• white pepper
• 1 l chicken broth
• 2 sprigs thyme
• 1 piece untreated lemon peel
• 4 chicken breast fillets (approx. 140 g each)
• 2 large carrots (approx. 240 g)
• 1 small kohlrabi (approx. 250 g)
• 1 broccoli (approx. 450 g)
• 1 zucchini (approx. 300 g)
• 200 ml vegetable broth
• parsley (for garnish)

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Dice both ingredients very finely.
3. 3. Heat some oil in a small pot.
4. 4. Sauté the shallots and garlic briefly until translucent, but do not let them brown.
5. 5. Remove the pot from the heat.
6. 6. Wash the parsley and shake it dry.
7. 7. Pluck the parsley leaves from the stems.
8. 8. Let the onion mixture cool down until it is lukewarm.
9. 9. Stir the parsley leaves into the lukewarm onion mixture.
10. 10. Let the mixture cool down completely.
11. 11. Add yogurt and crème fraîche to a small bowl.
12. 12. Mix the cooled herb-onion mixture with the yogurt and crème fraîche.
13. 13. Season the sauce with lemon juice, salt, and pepper.
14. 14. Heat the vegetable broth in a pot until it is just about to boil.
15. 15. Add fresh thyme and the lemon zest to the hot broth.
16. 16. Rinse the chicken breasts under cold water.
17. 17. Place the chicken breasts into the hot broth.
18. 18. Poach the chicken in the broth for about 20 minutes.
19. 19. Clean the carrots and kohlrabi.
20. 20. Peel the carrots and kohlrabi.
21. 21. Halve the kohlrabi and slice it.
22. 22. Slice or cut the carrots into small pieces.
23. 23. Wash the broccoli.
24. 24. Separate the broccoli into small florets.
25. 25. Wash the zucchini.
26. 26. Dice the zucchini finely.
27. 27. Place the prepared vegetables in a large frying pan.
28. 28. Pour some vegetable broth into the pan.
29. 29. Cover the pan with a lid.
30. 30. Steam the vegetables for 6 to 8 minutes.
31. 31. Lift the chicken breasts out of the broth using a slotted spoon.
32. 32. Place the chicken breasts onto the plates.
33. 33. Pour the herb yogurt sauce over the chicken.
34. 34. Serve the steamed vegetables on the plate.
35. 35. Garnish the dish with fresh parsley.

Nutrition per serving

• kcal: 576
• Protein: 74 g · Fett/Fat: 23 g · Carbs: 16 g