Colorful Brussels sprouts pan

For 4 people
  • 500 g Brussels sprouts
  • Salt
  • 400 g Potatoes
  • 250 g Carrots
  • 1 onion
  • 300 g Chicken fillet
  • 1 EL Oil
  • Pepper
  • 1/8 l Vegetable stock (instant)
  • 3 stem (s) Parsley
  • 150 g Crème légère
30 minutes
Clean and wash Brussels sprouts and cook in a little boiling salted water for about 15 minutes. Peel, wash and cut the potatoes into wedges. Peel, wash and slice the carrots.
Peel and finely dice the onion. Wash the chicken fillet, pat dry and cut into pieces. Heat oil in a pan. Fry the chicken fillet in it, season with salt and pepper and remove.
Fry the carrots, potatoes and onions and deglaze with the stock, bring to the boil and simmer for about 15 minutes. Drain the Brussels sprouts. Add the chicken and Brussels sprouts 5 minutes before the end of the cooking time. Wash parsley, chop finely.
Season the Brussels sprouts pan with salt and pepper. Scatter parsley on top. Serve with crème légère.
1 person approx.:
  • 270 kcal
  • 1130 kJ
  • 25 g protein
  • 10 g fat
  • 20 g carbohydrates


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