Chicken Breast Fillet

Ingredients

• 500 g broccoli
• 300 g cauliflower
• 700 g chicken breast fillet
• iodized salt
• 1 tsp ginger powder
• 1 tbsp spelt flour
• 1 tbsp Rapeseed Oil
• 200 ml vegetable broth
• 2 tbsp Sour cream
• 1 bunch dill

Instructions

1. 1.

   Clean the broccoli and cauliflower and cut into florets. Rinse the chicken breast fillets under cold water, pat dry, and slice into fine strips. Season with iodized salt and ginger powder and dust with spelt flour.

2. 2.

   Brown the meat in hot rapeseed oil all around, remove and set aside warm. Add the cauliflower and broccoli florets to the pan fat and sauté while stirring.

3. 3.

   Pour in the vegetable broth, bring to a boil and cook the vegetables for about 12 minutes until al dente. Return the chicken to the pan and heat through.

4. 4.

   Finish the dish with sour cream and season again with iodized salt and ginger powder. Wash the dill, shake dry, finely chop the leaves and stir in. Serve with natural rice.