This tasty and aromatic dish combines chicken with carrots, which are high in beta carotene.
Ingredients for 4 portions
- Chicken breast 400 g
- Carrots 800 g
- Vegetable broth 350 ml
- Spring onion 1
- Extra virgin olive oil 4 tbsp (40 g)
- Clove of garlic 1
- Fresh herbs to taste
- Sprig of rosemary 1
- Fine salt to taste
- Black pepper to taste
Preparation
Chop the chicken breast into chunks and put it in a bowl with two tablespoons of extra virgin olive oil, a clove of garlic and the herbs, as well as salt and pepper, season to taste.
Leave the meat to marinate in the fridge for about 40 minutes.
Sauté in a non-stick pan for a few minutes and while it is cooking, clean and wash the carrots and chop them into around 2 cm thick discs.
Put the sautéed chicken in an oven dish and continue cooking in a fan oven for around 20 minutes at 180°C.
Meanwhile, fry the spring onion, chopped into rings, with two tablespoons of extra virgin olive oil and the sprig of rosemary in a non-stick casserole dish. Add the chopped carrots and continue cooking, seasoning to taste.
Add the hot broth and continue cooking on a medium heat until the carrots are cooked.
Serve the chicken hot with the braised carrots.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.