Carrot and Parsnip Pan with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g parsnip (s)
- 350 g carrot (s)
- 500 g chicken breast fillet (s)
- 1 bunch spring onion (s)
- 1 tablespoon oil
- 300 ml vegetable stock
- 2 teaspoons curry powder
- 1 teaspoon sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the vegetables, then dice the carrots and parsnips, and cut the spring onions into thin rings. Wash and pat dry the chicken, then cut into cubes or strips.
- First fry the meat in the oil until it gets a little brown, then add the diced vegetables and spring onions and fry for about 5 minutes. Add the curry powder and sugar and roast a little. Now deglaze with the vegetable stock and season with salt and pepper. Then simmer gently for about 10-15 minutes until the vegetables have the desired consistency and serve.
- For WW-lers this dish has a total of 12.5 P., i.e. 3 P. per person
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