← All recipes

🍽️ Chicken Breast Fillet

288 kcal · 30 min · 4 servings

Ingredients

• 500 g broccoli
• 300 g cauliflower
• 700 g chicken breast fillet
• iodized salt
• 1 pinch ginger powder
• 1 tbsp spelt flour
• 1 tbsp rapeseed oil
• 200 ml vegetable broth
• 2 tbsp sour cream
• 1 bunch dill

Instructions

1. 1. Wash the broccoli and cauliflower and divide them into small florets. Rinse the chicken breast fillets under cold water, pat them dry with a kitchen towel, and cut them into thin strips. Season the meat with iodized salt and ginger powder, and lightly dust it with spelt flour.
2. 2. Fry the meat in hot rapeseed oil on all sides, remove it from the pan, and keep it warm. Add the cauliflower and broccoli florets to the frying fat and fry them while stirring.
3. 3. Pour in the vegetable broth, bring it to a boil, and cook the vegetables in it for about 12 minutes until tender-crisp. Add the chicken meat back in and heat it through.
4. 4. Enrich the stir-fry with sour cream and season with iodized salt and ginger powder. Wash the dill, shake it dry, chop the leaves finely, and stir them in. Natural rice goes well with this.

Nutrition per serving

• kcal: 288
• Protein: 49 g · Fett/Fat: 6 g · Carbs: 8 g