Chicken fillet with lemon and celery
4 servings
60 minutes
Chicken fillet with lemon and celery is a harmonious blend of tender meat, fresh greens, and a bright citrus note. This recipe is inspired by traditional Chinese cuisine that skillfully balances flavors. Celery leaves add zest while lemon refreshes the dish, making it light and aromatic. Spices like curry, nutmeg, and black pepper create a complex yet refined taste that highlights the natural juiciness of the chicken fillet. Baking in a bag preserves all the aromas, allowing the ingredients to infuse with each other. This dish is perfect for a light dinner or festive table, especially when paired with rice or vegetables. It impresses with its simplicity of preparation and richness of flavors.
1
Rinse the chicken fillet, dry it with a paper towel. If needed, cut into pieces.
- Chicken breast fillet: 500 g
2
Mix curry (turmeric), salt, pepper, and nutmeg.
- Curry powder: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
3
wash the celery leaves
- Celery leaves: 100 g
4
Place half of the celery leaves in the baking bag, then the fillet, then the remaining leaves, and add the mixed spices.
- Celery leaves: 100 g
- Chicken breast fillet: 500 g
- Curry powder: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
5
Add lemon wedges and shake to mix the spices with the fillet.
- Lemon: 20 g
6
Put in the oven for about 40 minutes.
