Half avocado with salt and pepper
Cut avocado in half and remove pit. Season avocado half with salt and pepper to taste. Now spoon avocado out of the shell and enjoy...
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Chicken breast on rocket salad with artichokes
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
569
Calories
9 g
Carbohydrates
34 g
Protein
36 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Arugula (fresh) | 75 g |
 | Salt, table salt, sea salt | 2 Pinch(s) |
 | Pepper (black) | 2 Pinch(s) |
 | Chives (fresh) | 25 g |
 | Vinegar, spirit vinegar, white wine vinegar | ½ Teaspoon |
 | Avocado (fresh) | ½ (80 g) |
 | Chicken breast, chicken breast (organic quality) | 80 g |
 | Artichoke bottoms (canned) | 195 g |
 | Peanut oil | ½ Tablespoon |
 | Dijon mustard | 15 g |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash and drain arugula. In a small saucepan, bring water to a boil and boil the egg in it for about 8 minutes, then drain the water and rinse the egg with cold water and peel it. Cut the egg in half, chop one half, slice the other half.
Step 2:
For the dressing, mix the mustard with the vinegar well to create a smooth texture. Stir in olive oil, chopped chives and the chopped egg. Then season to taste with salt and pepper.
Step 3:
Heat peanut oil in a coated skillet over medium heat. Fry chicken breast in it from both sides for a total of approx. 6-8 min. Afterwards keep warm or in aluminum foil and let rest.
Step 4:
Half avocado peel and cut into wedges. Halve artichoke hearts. Cut fried chicken breast into slices and arrange on a plate. Arugula, avocado wedges, artichoke hearts and egg halves, arrange next to it as a salad and season with the dressing. Enjoy.
Macronutrient distribution:
The recipe Chicken breast on rocket salad with artichokes is composed of the following macronutrients.
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Kitchen utensils needed:
Aluminum foil
Coated pan
Cutting board
Kitchen knife
Peeler
Pot
Stove
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