Candied vegetables with grilled chicken

Heat 100 ml water in a pan with 3 tbsp oil, the lemon juice, the sugar, tarragon and pepper and salt to taste. Add the spring onion and zucchini. Cook on very low heat with the lid on the pan in approx. 12 min. Until done. Add 200 g spinach after 5 min. The snow peas and the last minute.

Mix the rest of the oil with the garlic and brush the chicken breast. Sprinkle with salt and pepper. Grill the chicken in the grill pan for about 10 minutes. Times regularly. Cut the chicken into slanted slices.

Remove the vegetables with a slotted spoon and allow to cool slightly. Boil the moisture until it becomes syrupy. Cool quickly by placing the pan in a bowl of cold water. Mix the vegetables with the rest of the spinach and drizzle with the cooking liquid. Sprinkle with the cheese and pepper to taste. Serve the lukewarm salad with the grilled chicken breast. Delicious with potato gnocchi.