Chicken fillet with vegetables recipe
Chicken Fillet with Vegetables recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|4||chicken breast fillets|
|salt and pepper|
|800 g||potatoes, peeled and quartered|
|2||red bell peppers, cut into bite-sized pieces|
|150 g||green beans, trimmed and halved|
|2 sprig(s)||rosemary, chopped|
|1 tsp||paprika powder|
|½ tsp||cayenne pepper|
In a shallow bowl, mix 2 tablespoons of oil with paprika powder and cayenne pepper. Add the chicken fillets and coat with the marinade. Set aside for 30 minutes.
Cook the potatoes until soft. Cook the beans in salted water for 8-10 minutes. Drain potatoes and beans.
Remove the meat from the marinade and season with salt. In a pan heat the remaining oil and fry the chicken fillets until golden all around and cooked. Remove from the pan and keep warm.
Put the shallots and the bell peppers into the pan and fry until slightly golden. Add the potatoes and the beans and fry for a few more minutes. Stir in the rosemary. Season to taste with salt and pepper.
Cut the chicken fillets into slices.
Divide the vegetables among warmed plates and arrange the meat on top.
ca. 20 min
ca. 30 min
ca. 30 min
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