Informations supplémentaires
30 min.
|
611 kcal
|
easy
|
|
Printable version
1. Setup
Cut the broccoli into small pieces. Cut the carrot into very small pieces. Chop the parsley and garlic. Zest the lemon. Drain and rinse the beans.
2. Cook the chicken
Heat a drizzle of oil in a pan over medium high heat. Cover the chicken with the Italian spices, salt and pepper. Cook the chicken 4-5 minutes on one side. Flip, cover and cook over medium-low heat for 7-8 minutes until the center is cooked. Let rest before slicing.
3. Cook the vegetables
In another pan, heat a drizzle of oil on medium high heat. Cook the carrot and broccoli 4-5 minutes. Add salt and pepper.
4. Add the beans
Add the garlic and cook for 1 minute. Add the beans, 0.5 2P | 1 3P broth cube and 1 2P | 1.5 3P cups of water. Bring to a boil and cook 6-8 minutes until the liquid has evaporated 3/4 of the way. Add the lemon zest, 3/4 of the parmesan, parsley and lemon juice to taste. Adjust salt and pepper to taste.
5. Plate your dish
Serve the chicken with the beans. Garnish with the remaining parmesan and ground black pepper. ##You can also let the children help themselves to their fill to develop their autonomy.
## Bon appétit!
2unitChicken Breast
5gItalian Spices
1unitWhite Kidney Beans
1unitBroccoli
2unitOrganic Nantes carrot (s)
0.5unitLemon
0.5unitFresh Italian Parsley
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
40gGrana Padano Cheese
What you need
pans, tongs
611 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
45g
15%
fat
12g
18%
cholesterol
211mg
70%
fiber
10g
40%
protein
79g
saturated
4g
20%
sodium
415mg
17%
sugar
2g
trans
0g