Iceberg Lettuce with Chicken Breasts and Bell Peppers
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Chicken breasts
- Bell pepper (1 yellow, red and green)
- ½ Iceberg lettuce
- 4 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 1 Tbsp vegetable oil
- 20 grams butter
- 1 bunch Chives
- salt
- peppers
Preparation steps
1.
Separate lettuce leaves, rinse and spin dry.
2.
Cut bell peppers in half, remove seeds, remove ribs and cut into strips.
3.
Heat butter and oil in a pan. Season the chicken breast halves with salt and pepper and cook on both sides over low heat for about 12 minutes, turning once. Remove from pan.
4.
Pour the olive oil into the pan, add the bell peppers and sauté briefly. Season with salt, pepper and balsamic vinegar to taste.
5.
Cut chicken breast halves into strips. Arrange the iceberg lettuce on 4 plates. Mix chicken strips with bell peppers and place on the lettuce. Slice chives into rings and sprinkle over the salads before serving.
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