🍽️ Mustard-Rosemary Chicken with Broccoli

Name: Mustard-Rosemary Chicken with Broccoli
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots; 5 tbsp grainy Dijon mustard; 1 tbsp dried rosemary; 4 chicken breast fillets (à 140 g); salt; pepper (from the mill); 4 tbsp melted butter; 1 broccoli (ca. 500 g)

375 kcal · 30 min · 4 servings

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Ingredients

2 shallots
5 tbsp grainy Dijon mustard
1 tbsp dried rosemary
4 chicken breast fillets (à 140 g)
salt
pepper (from the mill)
4 tbsp melted butter
1 broccoli (ca. 500 g)

Instructions

1. Preheat the oven to 210 degrees Celsius with top and bottom heat.
2. Peel the shallots and dice them finely.
3. Mix the shallots with mustard and chopped rosemary to form a paste.
4. Wash the chicken breast fillets and pat them dry with kitchen paper.
5. Season the meat with salt and pepper on all sides.
6. Place the fillets side by side in a baking dish.
7. Brush the fillets with butter.
8. Coat the meat evenly with the mustard-rosemary mixture.
9. Cook the chicken breast in the preheated oven for about 20 minutes.
10. Wash the broccoli and separate it into small florets.
11. Cook the broccoli florets in a small amount of boiling salted water for approx. 4 minutes.
12. Slice the cooked chicken breast into strips.
13. Serve the chicken together with the broccoli on plates.

Nutrition per serving

kcal: 375
Protein: 54 g · Fett/Fat: 15 g · Carbs: 5 g