Chicken and Vegetable Pan
Peel carrots, cut diagonally into 1 cm (approximately 1/3 inch) thick slices. Rinse peppers, cut in half, remove seeds and ribs and cut into strips. Peel the onion and cut half into rings.
Cut chicken breast into pieces, sear in a little oil, and remove from the pan.
Cook vegetables until al dente in the pan with the broth. Season to taste with salt, pepper, coriander and turmeric. Add chicken again and cook at a low temperature for about 7 minutes. Rinse the parsley, shake dry, set aside a few leaves for garnish, chop the rest and sprinkle over the mixture. Garnish with parsley and lemon slices and serve.