INGREDIENTS:
– chicken fillet – 300 gr
– carrots – 120 gr
– broccoli (you can take frozen) – 300 gr
– cream 10% fat – 120 gr
– light cottage cheese or cream cheese – 1 tbsp. (15-20 gr)
– soy sauce – 1 tbsp.
– balsamic vinegar (white) – 1 tbsp.
– garlic – 1-2 cloves
– seasoning “Italian herbs”, salt, pepper – to taste

RECIPE:
1) My chicken fillet, cut into cubes. We prepare the marinade for chicken (so that the fillet is soft and tender): mix soy sauce, balsamic vinegar, squeezed or finely chopped garlic, dried herbs, ground pepper. Marinate the chicken in this mixture for 20-30 minutes.
2) While the fillet is marinating with mine and cleaning the carrots, we rub it on a coarse grater. Broccoli (thawed in advance) is divided into medium-sized inflorescences, salt to taste.
3) Put the chicken on a preheated pan (without oil) and simmer under the lid, stirring occasionally for 5 minutes. Add carrots, simmer over medium heat for another 3-4 minutes, then add broccoli, stir, cover and leave for another 5-7 minutes.
4) Mix the cream with cottage cheese or cream cheese and pour it into the chicken and vegetables, bring to a boil and simmer over low heat for 5-7 minutes.

When serving, you can sprinkle with fresh herbs or grated cheese.