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Chicken breast on rocket salad with artichokes

Chicken breast on rocket salad with artichokes

Preparation time:
30 min
Difficulty level:

Nutritional values:

9 g
34 g
36 g


Olive oilOlive oil 1 Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Arugula (fresh)Arugula (fresh) 75 g
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Pepper (black)Pepper (black) 2 Pinch(s)
Chives (fresh)Chives (fresh) 25 g
Vinegar, spirit vinegar, white wine vinegarVinegar, spirit vinegar, white wine vinegar ½ Teaspoon
Avocado (fresh)Avocado (fresh)½ (80 g)
Chicken breast, chicken breast (organic quality)Chicken breast, chicken breast (organic quality) 80 g
Artichoke bottoms (canned)Artichoke bottoms (canned) 195 g
Peanut oilPeanut oil ½ Tablespoon
Dijon mustardDijon mustard 15 g


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
Aluminum foil
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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