Chicken and Brussels Sprout Pan

Ingredients

• 500 g Brussels sprouts
• Salt
• 250 g small cherry tomatoes
• 100 g smoked ham
• 500 g chicken breast fillets (4 chicken breast fillets)
• Pepper
• Cayenne pepper
• 1 tbsp Olive Oil
• 400 ml Vegetable broth
• 200 g Chickpeas (canned; drained weight)
• 10 g parsley (0.5 bunch)
• 1.5 Bio lemons

Instructions

1. 1.

   Clean the Brussels sprouts, remove the outer leaves, wash the sprouts and halve or quarter them depending on size. Then cook al dente in boiling salted water for about 10 minutes over medium heat.

2. 2.

   Meanwhile, clean, wash and halve the cherry tomatoes. Cut the ham into cubes. Rinse the chicken breast fillets, pat dry and season with salt, pepper and cayenne pepper.

3. 3.

   Heat the oil in a large pan. Fry the chicken breast fillets until golden brown all over in 4 minutes over high heat. Remove from the pan and set aside.

4. 4.

   Add Brussels sprouts and ham to the pan and brown vigorously for 3 minutes over high heat. Deglaze with broth, reduce the heat and return the chicken breast fillets to the pan. Simmer covered over low heat for about 10 minutes.

5. 5.

   Add tomatoes and chickpeas and simmer for another 10 minutes.

6. 6.

   Meanwhile, wash, shake dry and finely chop the parsley. Squeeze ½ lemon, rinse the other lemon, rub it dry and cut it into slices. Before serving, drizzle the chicken pan with a little lemon juice and sprinkle with chopped parsley. Serve with lemon slices.