Celebrate spring with this chicken with vegetables! Need more inspiration for every day? Order the latest issue of delicious. magazine.
Chicken with vegetables
chicken with spring vegetables and leaves
Tip: Don’t throw away the green carrot tops, as they are perfect in salads, pesto or as a ‘green herb’ in a stir fry or sauce.
- 300 g White rice
- 350 g chicken tenderloins
- 2-3 tsp curry
- juice and zest of 1 organic lemon
- 300 g broad beans (freezer)
- 200 g snow peas
- 2 el soy sauce
- 2 tsp cane sugar
- handful coarsely chopped carrot leaves
- 2 spring onions
- possibly. chili pepper
- 4 el olive oil
- 1 toe garlic, finely chopped
Cook the rice according to the instructions on the package. Rub the chicken breasts with the curry and lemon juice. Heat 2 tbsp olive oil in a frying pan. Bake the chicken tenderloins for 6-8 minutes until golden brown.
Remove the chicken tenderloins from the pan.
Pour the last 2 tbsp olive oil into the pan and fry the broad beans and garlic for 3 minutes. Add the snow peas and fry them together for 4-5 minutes until crispy and done.
Return the chicken tenderloins to the pan. Add the soy sauce with the cane sugar, 50 ml water and the lemon zest and mix well. Fry the chicken and vegetables for another 1 minute.
Remove from the heat and stir in the carrot tops and spring onions and season with (chili) pepper. Spoon the rice onto 4 plates and divide the chicken tenderloins with the vegetables over it.
Also look at: 8x easy wok recipes
This article Chicken with Spring Vegetables and Leaves appeared first on delicious.magazine.