Pan-Fried Veggies with Chicken, Lemon Oil and Herbs

Time for delicious summer dishes has come! Colourful berries, fresh veggies and salads accompany us throughout sunny July. With those ingredients you can compose light recipes that are favoured in summer. These pan-fried veggies with chicken, lemon oil and herbs serve just as a perfect summer dish.


Serves 4

For the summer-pan:
1 lemon (organic)
600 g chicken breast or veal-cutlets (or 300 g of each)
50 ml lemon oil
150 g leeks
250 g bell pepper, red
300 g carrots
150 g sugar peas
3 stalks of parsley
1/2 bunch of chives
2 to 3 stalks of lemon balm
salt, freshly ground pepper


Step One:

Rinse lemon, pat dry and grate the zest. Cut meat into strips and marinate with half of the lemon oil and lemon zest in a bowl. Leave in the fridge until further use. Trim leeks, wash thoroughly and cut into slices. Set aside. Cut bell peppers in halves, remove seeds and chop the flesh in broad strips. Peel, wash and dice the carrots. Trim sugar peas and cut into rough pieces. Set veggies aside. Rinse and shake dry the herbs. Mince leaves and cut chives into rings. Set aside. Provide salt and pepper.


Step Two:

Set a pan on a cooking zone. Add remaining lemon oil and heat up. Toss in vegetables and sauté for about 5 minutes - stirring occasionally. The veggies should stay crispy. Take out of the pan and set aside. If necessary add some olive oil and heat up. Fry the meat for about 5 minutes until brown. Add vegetables and mix with the meat. Season with salt, pepper and lemon to taste. Fold in herbs and arrange on plates. Serve with crusty garlic-herb-baguette.

Delicious !

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