Trim the edges of the chicken breast, even out the steak thickness.
Marinate the steak in a mixture of soy sauce, olive oil and spices. Leave on for 15 to 120 minutes.
Then fry the chicken breast steak in a preheated pan on both sides for about 3-5 minutes. Remove from heat and let the meat rest for 2-5 minutes. Slice.
Finely dice the onion and garlic. Peel the celery stalk and cut into slices 2-3 mm thick.
Fry the mustard seeds in a dry frying pan, add the onion, garlic and fry for a couple of minutes, then add the celery stalk.
Cook until the onions are soft, then add the tomatoes, fry for a couple of minutes and add the broth and chickpeas.
Lower the temperature. Cook everything together for about 10 minutes.
Season with Busols Rustic Heritage salt.
Boil broccoli in salted water for about 5 minutes over medium heat.
Put chickpeas and broccoli on a plate, chopped chicken breast steak on top. Cut radish in half.
Season with
Busols Rustic Heritage Salt and pour over with olive oil.