side dish and the feeling of lightness will not leave even after eating. But with a large amount of carbohydrates, the value of the dish will be minimal and will not bring the desired effect. This recipe will also appeal to adherents, children, diversify the dietary menu and delight with its taste. Seasonings can be made with fresh basil, marjoram, or dried Provencal herbs.
Cooking chicken fillet with vegetables in a pan.

For cooking you need ingredients:

300 g chicken fillet,
- 1 medium carrot
- 1 stalk of leek,
- 1-2 tablespoons of vegetable or olive oil
- 1 tablespoon of Provencal herbs
- 1 pinch curry
- pepper and salt to taste.

Preparation

First, rinse the chicken fillet well and cut into medium-sized cubes.

Peel and rinse the carrots together with the leeks. Chop the leek with thin rings.

Cut the carrots into small cubes or thin slices.

Preheat the pan until hot and brush it with vegetable oil.

Gently spread the chicken fillet in the pan, spreading it over the entire surface. Fry it over high heat on both sides for a couple of minutes, until the fillet turns golden brown.

Add carrots, reduce heat on the stove and simmer for 5 minutes.

Add chopped leeks to the pan and mix well. Salt and pepper to your liking, add Provencal herbs. We try not to add a lot of salt and pepper, so as not to whet an excessive appetite.

Cover the pan with a lid and let the dish simmer over low heat until the vegetables are soft. If the vegetables start to burn, then instead of oil, you can add 50 - 100 g of water.
Do not forget to keep track of the time so that the vegetables do not boil over and do not lose their usefulness. Then remove the pan from the heat and place the contents on a plate.

The dish is ready to serve! Do not serve carbohydrate side dishes, breads, or sauces with it. Bon Appetit!



Starinskaya Lesya