Pan Seared Lemon Herb Chicken With Buttered Vegetables Recipe

German cuisine · 1379 calories

Pan Seared Lemon Herb Chicken with Buttered Vegetables recipe

About this recipe

Indulge in the hearty flavors of German cuisine with this Pan-Seared Lemon Herb Chicken with Buttered Vegetables recipe. Juicy chicken breast is marinated in olive oil, lemon juice, garlic, thyme, and Berbere spice blend, then seared to perfection for a golden, flavorful crust. The buttered carrots and mooli radish add a delightful sweetness and creamy texture to the plate, creating a balanced and nutritious meal. With 84g of protein, this dish is ideal for gym-goers looking to refuel and maintain their energy levels. Quick and easy to prepare in just 35 minutes, this dinner is perfect for busy evenings or meal prep. Serve it warm and enjoy a comforting dining experience with a German twist.

Ingredients

  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 1 Lemon - 1 Each
  • 250G Butter Unsalted 250G
  • 640G Birds Eye Country Mixed Vegetables
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • - Thyme Bunched Herb
  • 75G Greenfields Berbere Spice Blend, 75G
  • 100 g Yorkshire English Carrots 100G
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Slice the chicken breast into even portions for cooking and pat dry with a paper towel.
  2. 2. Mix olive oil, lemon juice, minced garlic, dried thyme, and Berbere spice blend in a bowl to create a marinade.
  3. 3. Coat the chicken thoroughly with the marinade and let it rest for 10 minutes.
  4. 4. Heat a non-stick pan over medium heat and sear the chicken for 5-6 minutes on each side until golden brown and fully cooked.
  5. 5. While the chicken is cooking, peel and chop the carrots and mooli radish into bite-sized pieces.
  6. 6. Boil the chopped vegetables in salted water for about 8 minutes or until tender, then drain them well.
  7. 7. In the same pan, melt the butter and toss the drained vegetables in it to coat evenly.
  8. 8. Season the buttered vegetables with black pepper and adjust the salt if needed.
  9. 9. Plate the chicken alongside the buttered vegetables for a balanced and visually appealing dinner.