Pan-Grilled Chicken Breast with Vegetables

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Pan-Grilled Chicken breast with vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
4 Chicken breasts
salt
peppers
1 Tbsp honey
1 Tbsp sunflower oil
For the vegetables
1 yellow Zucchini
1 green Zucchini
300 grams small carrots (frozen)
200 grams Broccoli (frozen florets)
200 grams Cauliflower (frozen florets)
2 Tbsps butter
salt
peppers
colorful Potato salad (to serve, to taste)
Lettuce (for serving)
How healthy are the main ingredients?
carrotBroccoliCauliflowerCauliflowerhoneyChicken breast

Preparation steps

1.

Butterfly the chicken breasts by making a horizontal cut on one side, almost but not through the other side. Place between 2 sheets of waxed paper and with a meat mallet or the bottom of a pan, pound to flatten slightly. Season with salt and pepper, then coat with honey. Marinate at least 10 minutes.

2.

For the vegetables: Rinse the vegetables, cut the zucchini into slices, thaw the remaining vegetables. Heat the butter in a pan, add the vegetables and cook until tender, about 5 minutes. Season with salt and pepper.

3.

Heat the oil in a grill pan and saute the chicken until golden brown, about 7 minutes. Serve with the vegetables and the potato salad and garnish with lettuce leaves.

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