Chicken with Leaves and Tomatoes
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 2 large, skinless Chicken breasts (diced)
- ⅓ cup olive oil
- 2 eggs
- ½ small white onion (finely sliced)
- 2 granary-style Bread (cut into cubes)
- 1 green pepper (seeded and finely sliced)
- ⅔ cup Broad bean
- 4 Tomatoes (sliced into 1/8ths)
- ½ Cucumber (finely sliced)
- ⅓ cup pitted black olives
- lemons (juiced from one lemon)
- Basil
- Basil (to garnish)
Preparation steps
1.
Boil the eggs in a large saucepan of boiling water for 10 minutes.
2.
Meanwhile, 25ml of the olive oil in a large frying pan over a moderate heat then season the chicken. Saute for 4-5 minutes, stirring occasionally until just cooked, then remove from the heat and set to one side.
3.
Drain the eggs and refresh in a large bowl of iced water.
4.
Heat the half of the remaining olive oil in a large frying pan over a medium-high heat and pan-fry the cubes of bread to create croutons.
5.
Toss occasionally and cook for 3-4 minutes until golden brown and crispy, making sure you season them.
6.
Blanch the broad beans in a large saucepan of boiling salted water for 1 minute, then drain. Peel the eggs and slice into quarters.
7.
Combine the tomato, onion, croutons, cucumber, green pepper, olives, cooked chicken and egg in a large mixing bowl and toss with the lemon juice, remaining olive oil and seasoning to coat evenly.
8.
Spoon into a large serving bowl and garnish with the basil sprigs before serving.
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