Chicken with Carrots and Quince
Healthy, because
Even smarter
This low-fat dish is rich in high-quality protein as well as antioxidants from the carrots.
For the vegetarian version of this quick wok pan, replace the chicken breast fillet with tofu or halloumi.
Ingredients
- Ingredients
- 4 Chicken breasts (about 6 oz.)
- 2 Tbsps sunflower oil
- 1 onion
- 5 carrots
- 2 Quince
- 2 garlic cloves
- 1 tsp freshly grated ginger
- 3 ozs Chicken broth
- 5 ozs Orange juice
- 1 untreated lemon (juiced and zested)
- 1 tsp honey
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
Preparation steps
Rinse the chicken breasts, pat dry and chop. Heat 1 tablespoon oil in a wok and fry briefly. Remove from wok.
Peel and trim the onion, carrots, quince and garlic. Finely chop onion and garlic. Slice quince and carrots. Pour the remaining oil in the wok and fry the quince with the onion while stirring for about 4 minutes. Then add carrots, garlic and ginger, sauté briefly and pour in the broth.
Add orange juice, lemon juice, lemon zest and honey and mix in the chicken meat. Simmer over low heat for 3-4 minutes. Stir in the parsley. Season with salt and pepper and serve.
