Green Spring Chicken and Salad
35Min
2Servings
420Cal
EasyLevel
Gluten freeKid friendlyhigh_proteingluten_free
#chicken#salad#spring#quick
Equipment
Pan
Knife
Cutting board
Plate
Ingredients
Main
Chicken breast (raw)
400 g
Cucumber (fresh)
1 piece
Bell pepper (fresh)
1 piece
Lettuce (fresh)
150 g
Olive oil (liquid)
2 tbsp
Salt (ground)
1 tsp
Black pepper (ground)
0.5 tsp
Instructions
1
Season the chicken
Season the chicken breast with salt and pepper on both sides.
2 min
2
Roast the chicken
Heat olive oil in a pan and fry the chicken breast for 6-7 minutes on each side until golden brown and cooked through.
14 min180°C
3
Prepare vegetables
Wash and cut the cucumber, bell pepper and lettuce into bite-sized pieces.
5 min
4
Assemble the salad
Place the vegetables on a plate, slice the roasted chicken and add it to the salad.
4 min
Original recipe
Storage
Fridge: 2 days
Reheat: Microwave 3-4 minutes
Best consumed fresh. Store salad separately from chicken to keep it crisp.
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