Preparation:1 hour 20 minutes
1. Preheat the oven to 160 degrees. Peel and blanch the beans briefly. Put the broad beans in boiling water, drain and peel after 3 minutes. Coarsely chop the onion and garlic. Cut the zucchini into small pieces.
2. Sprinkle the fillet with salt and pepper. Heat a tablespoon of olive oil in a pan, place the fillet and brown on both sides. Transfer to a baking sheet lined with baking paper, bake in the oven for 6-7 minutes, so that the meat is cooked through inside. Remove from the oven and let it "rest" for 2-3 minutes.
3. Meanwhile, pour the remaining olive oil into the same pan, add the onion and garlic, brown, add the zucchini. After 3 minutes, add the beans. Fry together for a minute, add the spinach. When the leaves soften, add the raisins and broad beans. Pour in the balsamic vinegar, cook for 2 minutes, season with salt and pepper. Remove from the heat, add the parsley.
4. Cut the meat into slices. Divide the vegetables into portions, and place the chicken fillet on top.