Bell pepper and zucchini salad with chicken fillet
- 4 Chicken fillets (150 g each)
- Salt
- white pepper
- 2 EL Oil
- 1 Zucchini
- 1 red, yellow and green peppers
- 1 Picked salad
-
1 Bund Chervil - 1 Bund Flat-leaf parsley
- 1 Bund chives
- 300 g whole milk yogurt
- juice of 1 lemon
25 minutes
light
- 1.
- Rinse the chicken fillet, pat dry. Sprinkle with salt and pepper and fry in hot oil for about 5 minutes on each side. Let cool down. Wash and clean the zucchini and cut into sticks.
- 2.
- Clean and wash the peppers and cut into pieces. Clean the lettuce, wash it, drain it well and pluck it into bite-sized pieces. Mix the lettuce, bell pepper and zucchini together. For the sauce, wash the herbs and pat dry.
- 3.
- Set aside some chervil and parsley leaves for garnish. Cut the chives into fine rolls, finely chop the rest andMix everything with the yogurt and lemon juice. Season well with salt and pepper.
- 4.
- Cut the chicken fillet diagonally into slices. Arrange on the salad. Garnish with chervil and parsley. Eat dip with salad.
1 person approx:
- 290 kcal
- 1210 kJ
- 39 g protein
- 10 g fat
- 9 g carbohydrates
Leave A Comment