Grilled Chicken Breast with Vegetables

Cut the chicken cutlets apart so that they are not too thick and season with salt and pepper.

Melt the butter in the pan and fry the chicken breasts until they take on a brown color.

Cut the cauliflower and broccoli into small roses, slice the carrots into fine rings and saute with salt, pepper and half a bouillon cube until done, about 10 minutes.

Arrange the grilled chicken breast with the vegetables and serve.

Preparation Tip:

It is best served with herb butter and rice, fried potatoes, etc..

Related Recipes:

Penne with Lemon Balm Pesto & Chicken Breast FilletFor the Penne with Lemon Balm Pesto & Chicken Breast Fillet, first preheat the oven to 80 degrees top and... Salmon Cauliflower RollsCook the cauliflower roses in enough salted water for about three minutes until just barely crisp. Drain and... Chicken Breast in Sauerkraut Puff Pastry CoatRemove the puff pastry from the freezer and defrost. In the meantime, pour the sauerkraut into a sieve, drain... Cauliflower in RoquefortCook cauliflower in the vegetable soup with vinegar until not too soft (about 15 min). In the cauliflower... Boiled Leg Meat with Pickled CauliflowerIn a spacious saucepan bring water to a boil, put the leg meat and do about 30 minutes. Later add the cleaned... Stuffed Chicken Breast Fans on Leaf SpinachFor stuffed chicken breast fans on spinach leaves, slice the mozzarella. Wash and dry spinach leaves. Chop... Frankfurter SchnitzelAt the beginning, clarify the butter. To do this, melt the butter in a small saucepan and gently churn over... Leek Broccoli Cream SoupFor the leek broccoli cream soup, peel the broccoli stalk, cut in half lengthwise and slice thinly. Wash the... Peking Duck – Simple StyleFor this Peking duck, instead of preparing a whole duck, roast duck breast Peking style. For the Peking duck... Indian Chicken Cauliflower CurryFor the chicken cauliflower curry, cut the chicken breast into bite-sized pieces. Cut the cauliflower into...