A light dish perfect for midweek meals. It’s really easy to prepare and very healthy!

Serves: 4 Prep. time: 5′ Cooks in: 25′ Ready in: 30′

20 ml extra-virgin olive oil
800 g chicken breast, cut in 4 fillets
200 g frozen peas or fresh
200 g carrots, chopped
150 g red onion, finely chopped
250 ml chicken stock
¼ bunch dill, finely chopped
¼ bunch fennel, finely chopped
1 lemon, juiced
15 g corn starch dissolved in a cup of water (optionally)
salt, pepper

Step 1
In a pan heat oil on high heat and cook chicken on all sides until nicely colored for 2-3 minutes. Add onion, carrots and peas and cook for 2 minutes.

Step 2
Season with salt and pepper, stir in stock and simmer on low heat for 20 minutes until sauce thickens. If necessary thicken sauce using corn starch.

Step 3
Stir in dill, fennel and lemon juice, boil for 1 minute and serve.

Photo: Anastasia Adamaki – Food Styling: Antonia Kati

Και η συνταγή στα ελληνικά: Κοτόπουλο με καρότα και αρακά