Chicken fillet in lemon juice with vegetables and thyme
4 servings
60 minutes
This chicken fillet recipe in lemon juice with vegetables and thyme embodies the lightness and freshness of European cuisine. The tender chicken fillet gains a tangy lemon flavor, while aromatic spices—turmeric, curry, and paprika—add depth to the taste. Thyme gives the dish a subtle spiciness, and the roasted vegetables—carrots, leeks, and red peppers—create a harmonious balance of sweetness and heat. This dish is perfect for both a light dinner and an exquisite festive table. It is baked in the oven to allow the ingredients to develop while keeping the chicken juicy. Serve with a light side or simply enjoy its rich flavor. This dish will adorn any table and provide pleasure with every bite!
1
Preheat the oven to 180 degrees.
2
Cut the chicken fillet into large pieces. Chop the carrot into cubes about 1 cm by 1 cm. Slice the leek into thin rings. Cut the red pepper into large rings (I love big bright accents in dishes, plus it's convenient to 'fish out' if you don't want to eat the pepper). Prepare the spices and break the thyme into sprigs. Cut the lemon into large wedges for easy squeezing into the dish with the other ingredients.
- Chicken breast fillet: 400 g
- Carrot: 1 piece
- Leek: 0.5 piece
- Red chili pepper: 0.5 piece
- Lemon: 0.5 piece
- Fresh thyme: 0.5 bunch
- Turmeric: pinch
- Curry powder: pinch
3
Grease the baking dish with olive oil. Place chopped carrots, then pieces of chicken fillet on top. Next, add leeks and chili peppers. Squeeze lemon wedges over all ingredients and place the squeezed pieces in the dish. Add all spices and soy sauce. Top with thyme sprigs.
- Extra virgin olive oil: 1 tablespoon
- Carrot: 1 piece
- Chicken breast fillet: 400 g
- Leek: 0.5 piece
- Red chili pepper: 0.5 piece
- Lemon: 0.5 piece
- Soy sauce: 2 tablespoons
- Fresh thyme: 0.5 bunch
- Ground paprika: pinch
- Turmeric: pinch
- Curry powder: pinch
- Ground black pepper: to taste
4
Place in the oven and bake for 30-40 minutes, checking the meat and carrots periodically (the carrots should soften).
5
If desired, add vegetable broth 10 minutes before the end.
- Vegetable broth: 200 ml
