Steamed Chicken Breast Fillet

Ingredients

• 2 Spring Onions
• 80 g small carrots (1 small carrot)
• 1 bulb fennel
• 1 small organic lemon
• 300 g Chicken breast fillet (2 Chicken breast fillets)
• Salt
• Pepper
• 1 tbsp soy oil
• 1 tsp fennel seeds
• 2 piment berries
• 100 ml classic vegetable broth
• 0.5 bunch dill

Instructions

1. 1.

   Clean and wash spring onions, then slice into thin rings.

2. 2.

   Wash, peel, and slice carrots into thin rounds.

3. 3.

   Wash fennel, halve it, and cut into strips. Rinse lemon hot, dry it, and slice thinly.

4. 4.

   Rinse chicken breast fillets and pat them dry. Season with salt and pepper. Heat oil in a non-stick pan and sear the fillets for 1 minute on each side.

5. 5.

   Remove the chicken fillets. In the same pan, sauté fennel seeds, piment, spring onions, carrots, lemon, and fennel slices over medium heat while stirring for about 1 minute.

6. 6.

   Transfer everything to a baking dish, place the chicken fillets on top. Add vegetable broth, season with salt and pepper. Cover with foil and bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 1‑2) for about 15 minutes.

7. 7.

   Meanwhile wash dill, shake it dry, pluck the leaves, and finely chop. Sprinkle over the steamed chicken breast fillets and serve.