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🍽️ Lemon Chicken with Vegetables

408 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Whisk together the lemon juice, salt, pepper, and two tablespoons of oil.
  2. 2. Pour the marinade over the chicken fillets.
  3. 3. Let the meat marinate for 40 minutes.
  4. 4. Thoroughly wash all the vegetables.
  5. 5. Remove the tough parts and seeds from the bell peppers.
  6. 6. Halve the bell peppers.
  7. 7. Boil the beans for five minutes in salted water (this is called blanching).
  8. 8. Drain the beans.
  9. 9. Cut the artichokes in half.
  10. 10. Cook the artichokes for eight to ten minutes in salted water.
  11. 11. Drain the artichokes.
  12. 12. Heat five tablespoons of oil in a large pan.
  13. 13. Add all the prepared vegetables and garlic cloves to the hot pan.
  14. 14. Fry the vegetables, stirring occasionally, for about five minutes over medium heat.
  15. 15. Remove the vegetables from the pan and set them aside.
  16. 16. Heat two tablespoons of oil in a separate pan.
  17. 17. Remove the chicken fillets from the marinade.
  18. 18. Let the excess marinade oil drip off the meat.
  19. 19. Fry the meat in the hot pan until golden brown on both sides.
  20. 20. Remove the fried meat from the pan.
  21. 21. Place the chicken fillets on the serving plates.
  22. 22. Season the meat with a little salt and pepper.
  23. 23. Rinse the capers briefly with water.
  24. 24. Drain the capers.
  25. 25. Pour the remaining marinade into the still hot pan.
  26. 26. Add the drained capers and thyme to the pan.
  27. 27. Bring the sauce to a brief boil.
  28. 28. Pour the hot sauce over the chicken breast fillets.
  29. 29. Arrange the fried vegetables next to the chicken.
  30. 30. Garnish the dish with lemon slices.
  31. 31. Serve the chicken with the vegetables.
  32. 32. Season the vegetables again with salt and pepper to taste.

Nutrition per serving