Preheat the oven to 160 degrees. Peel and briefly blanch the beans. Put the broad beans in boiling water, after 3 minutes drain and peel off the shells. Chop the onion and garlic coarsely. Cut zucchini into small pieces.
Sprinkle the fillet with salt and pepper. Heat a tablespoon of olive oil in a pan, place the fillet and brown it on both sides. Place it in a baking tray lined with baking paper, put in the oven for 6-7 minutes so that the meat is properly toasted inside. Remove from the oven and let it “rest” for 2-3 minutes.
Meanwhile, pour the rest of the oil to the same pan, put the onion and garlic, fry, add the zucchini. After 3 minutes, add the beans. Fry together for a minute, add the spinach. When the leaves soften, throw in the raisins and broad beans. Pour in balsamic vinegar, cook for 2 minutes, season to taste with salt and pepper. Remove from the burner, add the parsley.
Cut the meat into slices. Divide the vegetables into portions, place the chicken fillet on top.
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