Baked chicken fillets with tomato salad
- 4 Chicken fillets (approx. 150 g each)
- 5 EL Sunflower oil
- 3 EL red pepper sauce
- 800 g Vine tomatoes
- 1 (approx. 250 g) Vegetable onion
- 80 g pickled mild peppers
- Salt
- pepper
- 1 EL sugar
- 4 EL Fruit vinegar
- 120 g medieval Gouda cheese
- 1 ripe avocado
- baking paper
35 minutes
very easy
- 1.
- Wash the meat, pat dry and marinate with 1 tablespoon of oil and pepper sauce. Chill for at least 1 hour
- 2.
- For the salad, wash, clean and dice tomatoes. Peel and dice the onion. Clean the peppers and cut into rings. Onions, peppers and tomatoes with salt, pepper and sugar,Marinate the vinegar and 2 tablespoons of sunflower oil
- 3.
- Pat the meat dry and season with salt. Heat 2 tablespoons of oil in a pan. Fry the meat in it for about 10 minutes while turning
- 4.
- Coarsely grate the cheese. Halve the avocado, remove the stone, carefully remove the pulp from the skin and cut into wedges. Spread the chicken fillets on a parchment-lined baking sheet. Cover with avocado slices and sprinkle with cheese
- 5.
- Bake under the preheated oven grill for about 5 minutes. Serving meat and salad
1 person approx:
- 530 kcal
- 2220 kJ
- 45 g protein
- 32 g fat
- 14 g carbohydrates
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