Mini Chicken Fillets with Colorful Spring Vegetables

We present to you spring on a plate, which can become your summer culinary trump card. Pull it out when youre in a hurry or dont feel like spending a lot of time at the stove. For seasonal, fresh, and preferably organic ingredients, head to the nearest market or pick them from your own garden. To make the meal even healthier and more flavorful, choose pasture-raised and organic chicken, as it contains more omega-3 fatty acids, conjugated linoleic acid, and antioxidants.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2.5 spoons Oil, olive

  • 8 pieces Carrot, fresh

  • 2 piece Onion, young

  • 2 piece Peach, fresh

  • 400 g Potatoes, white

  • pieces Salt, table

  • pieces Meat, chicken, breasts

Steps

  1. Preheat the oven to 250 degrees Celsius. Wash the vegetables well; there's no need to peel them. Halve the carrots and onions, cut the red beets into eight pieces, and slice the potatoes into rounds no thicker than half a centimeter.

  2. Line a baking tray with parchment paper and arrange the vegetables on it. Separate the red beets from the other vegetables to prevent them from staining. Drizzle with olive oil, season with salt, and mix well with your hands to ensure the oil coats all the vegetables. Bake for 20 minutes.

  3. Meanwhile, wash and dry the chicken fillets. Pound them with a kitchen mallet to even out their thickness, season with salt, and optionally with pepper. Heat oil in a pan and cook the seasoned fillets over moderate heat. Cook each side for no more than two minutes.

  4. Serve the chicken fillets alongside the roasted vegetables on plates. You can also serve a seasonal salad on the side.

Nutrition Information (Per 100g)

  • Calories: 100.36 kcal
  • Fat: 4.26 g
    • Saturated Fat: 0.79 g
  • Carbohydrates: 7.48 g
    • Sugars: 2.13 g
  • Protein: 6.44 g
  • Fiber: 1.28 g