Preparation:

1. 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.
2. 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.
3. 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.
4. Cut the meat into slices. Divide the vegetables into portions, place the chicken fillet on top.

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