🍽️ Balsamico Chicken with Lentils, Roasted Carrots, and Herb Raisin Dressing

Name: Balsamico Chicken with Lentils, Roasted Carrots, and Herb Raisin Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: green lentils 300 g; carrots 8 pcs; oil 5 tbsp; salt pinch; pepper, black ground pinch; chicken breast fillets 600 g; butter 2 tbsp; balsamic vinegar, dark 5 tbsp; dill, fresh 40 g; peanuts, roasted and salted 60 g; raisins 60 g

682 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

green lentils 300 g
carrots 8 pcs
oil 5 tbsp
salt pinch
pepper, black ground pinch
chicken breast fillets 600 g
butter 2 tbsp
balsamic vinegar, dark 5 tbsp
dill, fresh 40 g
peanuts, roasted and salted 60 g
raisins 60 g

Instructions

1. Preheat the oven to 220 degrees Celsius with fan setting.
2. Place the lentils in a pot.
3. Pour in about 600 milliliters of water.
4. Cook the lentils covered for approx. 20 minutes until soft.
5. Wash the carrots thoroughly.
6. Peel the carrots.
7. Cut the carrots lengthwise into quarters.
8. Place the carrots on a baking sheet.
9. Add 2 tablespoons of oil, salt, and pepper.
10. Mix everything well.
11. Roast the carrots in the oven for approx. 20 minutes.
12. Remove the carrots when they are golden brown.
13. Wash the chicken.
14. Pat the chicken dry with kitchen paper.
15. Cut the chicken into three long strips.
16. Season the chicken generously with salt and pepper.
17. Heat 2 tablespoons of oil in a pan.
18. Fry the chicken on all sides for approx. 4 minutes until crispy.
19. Add 1 tablespoon of butter and 2 tablespoons of balsamic vinegar to the pan.
20. Reduce the heat to low.
21. Cover the pan.
22. Let the chicken cook for approx. 5 minutes.
23. Wash the dill.
24. Pluck the dill tips.
25. Chop the dill tips coarsely.
26. Chop the peanuts coarsely.
27. Chop the raisins coarsely.
28. Place the herbs, raisins, and peanuts in a bowl.
29. Add 1 tablespoon of oil.
30. Add 1 tablespoon of balsamic vinegar.
31. Season with salt and pepper.
32. Mix the dressing ingredients.
33. Drain the lentils.
34. Use the lid to drain.
35. Add 1 tablespoon of butter to the lentils.
36. Add 2 tablespoons of balsamic vinegar to the lentils.
37. Season the lentils with salt and pepper.
38. Plate the carrots.
39. Plate the lentils.
40. Plate the chicken.
41. Sprinkle the dish with the herb raisin dressing.

Nutrition per serving

kcal: 682
Protein: 45 g · Fett/Fat: 36 g · Carbs: 49 g