1. Cut the carrots into small cubes and heat the pot with the olive oil. Sauté the carrot until caramelized. Grate the ginger on the thin side of the grater and add into the carrot. Add the water and let them simmer.
2. When the carrot absorbs the water and is cooked, transfer to the blender's bowl. Add the butter and mash until it has the desired texture. Correct the taste with salt and pepper.
3. In another saucepan, add water to boil and season with salt. Cut the broccoli into small pieces and boil for about 2 minutes. Cool in a bowl with water and ice. Then dry the broccoli with absorbent paper.
4. Cut the cucumber into thin strips, finely chop the coriander, the onion and the florina pepper, the broccoli and put them all together in a bowl. Mix well with the olive oil and lemon juice. Add salt and pepper.
5. Sprinkle the chicken fillets with olive oil, salt and pepper.
6. In a frying pan put 2-3 tablespoons olive oil to burn well and place the chicken. Sauté on both sides until it has a golden brown colour.
7. Add the thyme and garlic, lower the heat and put on the lid. Let it simmer for about 10-12 minutes.
8. Cut the fillet in half and set up your plate with all the preparations.