Pan-Grilled Chicken Breast with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- 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)
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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