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🍽️ Chicken Breast with Lemon and Herbs

298 kcal · 30 min · 4 servings

Chicken Breast with Lemon and Herbs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the parsley thoroughly and dry it well.
  2. 2. Remove the coarse stems from the parsley.
  3. 3. Roughly chop the parsley leaves.
  4. 4. Rinse the lemon.
  5. 5. Finely grate about 1 teaspoon of the lemon zest.
  6. 6. Put the chopped parsley and lemon zest into the mixing container.
  7. 7. Chop the mixture using the turbo function for 2 seconds.
  8. 8. Place the herb-lemon mixture in a bowl and set it aside.
  9. 9. Pour the vegetable broth into the mixing container.
  10. 10. Heat the broth at 100 degrees Celsius for 1 minute on speed 1.
  11. 11. Rinse the chicken breast fillets.
  12. 12. Pat the fillets dry with paper towels.
  13. 13. Season the chicken breast fillets with salt.
  14. 14. Place the fillets in the shallow steaming basket.
  15. 15. Slice the lemon into thin rounds.
  16. 16. Arrange the lemon slices evenly over the chicken breast fillets.
  17. 17. Close the lid of the appliance.
  18. 18. Steam the chicken breast fillets on the steam cooking setting for 20 minutes.
  19. 19. Wash the zucchini.
  20. 20. Trim the ends of the zucchini.
  21. 21. Cut the zucchini into rough pieces of about 1.5 cm.
  22. 22. Rinse the bell pepper.
  23. 23. Quarter the bell pepper.
  24. 24. Remove the stem and seeds from the bell pepper.
  25. 25. Cut the bell pepper into cubes of about 1.5 cm.
  26. 26. Peel the garlic.
  27. 27. Finely chop the garlic or slice it very thinly.
  28. 28. Heat the olive oil in a pan over high heat.
  29. 29. Sauté the zucchini and bell pepper for about 2 to 3 minutes.
  30. 30. Cook the vegetables until they have lost their color.
  31. 31. Add the garlic.
  32. 32. Sauté the garlic for another 1 to 2 minutes.
  33. 33. Season the vegetables with a quarter teaspoon of sugar.
  34. 34. Season the vegetables with salt and pepper.
  35. 35. After 20 minutes, check if the chicken breast fillets are cooked through.
  36. 36. Extend the cooking time slightly if necessary.
  37. 37. Remove the lemon slices from the cooked fillets.
  38. 38. Toss the fillets in the prepared herb-lemon mixture.
  39. 39. Plate the fillets.
  40. 40. Add the bell pepper vegetables and some cooking liquid.
  41. 41. Serve the dish.

Nutrition per serving