🍽️ Tender Chicken Breast with Colorful Vegetables and Tomato Vinaigrette

Name: Tender Chicken Breast with Colorful Vegetables and Tomato Vinaigrette
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Carrots; 1 Kohlrabi; 1 Stalk Celery; 1 Zucchini; 1 l Vegetable broth; 4 Chicken breast fillets (skinless and boneless, approx. 150 g each); Salt; Pepper (from the mill); 2 Tomatoes; 1 tbsp Tarragon leaves; 2 tbsp chopped Chervil leaves; 2 tbsp Balsamic vinegar; 2 tbsp White wine vinegar; 0.5 tsp Sugar; 1 tsp Mustard; 100 ml Olive oil

479 kcal · 30 min · 4 servings

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Ingredients

2 Carrots
1 Kohlrabi
1 Stalk Celery
1 Zucchini
1 l Vegetable broth
4 Chicken breast fillets (skinless and boneless, approx. 150 g each)
Salt
Pepper (from the mill)
2 Tomatoes
1 tbsp Tarragon leaves
2 tbsp chopped Chervil leaves
2 tbsp Balsamic vinegar
2 tbsp White wine vinegar
0.5 tsp Sugar
1 tsp Mustard
100 ml Olive oil

Instructions

1. Peel the carrots and kohlrabi. Wash the celery and zucchini thoroughly. Remove any tough parts.
2. Cut all the vegetables into thin, matchstick-sized strips.
3. Bring a pot of salted water to a boil. Add the vegetables and cook them until they are tender-crisp (still slightly firm to the bite).
4. Immediately shock the vegetables with cold water to stop the cooking process. Then let them drain well.
5. Heat the broth in a separate pot.
6. Season the chicken breast fillets with salt and pepper.
7. Place the fillets into the hot broth. Make sure they are almost completely covered.
8. Let the chicken breast simmer gently at low heat for about 15 minutes until cooked through.
9. Blanch the tomatoes briefly with boiling water. Remove the skin and cut the tomatoes into quarters.
10. Remove the seeds from the tomatoes and dice the flesh finely.
11. Whisk the vinegars with a quarter teaspoon of salt, sugar, mustard, pepper, and herbs.
12. Add the oil and whisk the mixture until it emulsifies.
13. Fold in the diced tomatoes into the vinaigrette. Taste the sauce and adjust seasoning if needed.
14. Carefully remove the chicken breast fillets from the broth.
15. Warm the prepared vegetables briefly in the hot broth.
16. Let the vegetables drain well again.
17. Distribute the warm vegetables onto the plates.
18. Slice the chicken breast fillets into bite-sized pieces or slices.
19. Place the meat on top of the vegetables.
20. Drizzle the finished dish with the tomato vinaigrette and serve immediately.

Nutrition per serving

kcal: 479
Protein: 52 g · Fett/Fat: 25 g · Carbs: 12 g