Roasted Vegetable Salad with Chicken Breast
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 414 kcal | (20 %) | ||
| Protein | 31.1 g | (32 %) | ||
| Fat | 14.1 g | (12 %) | ||
| Carbohydrates | 35.3 g | (24 %) | ||
| Roughage | 8.77 g | (29 %) | ||
| Saturated fatty acids | 4.41 g |
Ingredients
- Ingredients
- 300 grams Chicken breasts
- 1 red and yellow Bell pepper
- 1 Zucchini
- 100 grams button Mushroom
- 8 Cherry tomatoes
- 1 Radicchio
- 100 grams Arugula
- 150 grams Mozzarella
- Iodized salt (with fluoride)
- freshly ground pepper
- 1 generous pinch Mustard
- ½ tsp sugar
- 2 Tbsps lemon juice
- 1 Tbsp balsamic vinegar
- 3 Tbsps olive oil
- 1 Whole-grain baguette
Preparation steps
Pat dry the chicken breast and cut into bite-size pieces. Rinse peppers, remove the seeds and white inner skins and cut into pieces. Rinse zucchini, cut in half lengthwise, scrape out seeds and cut into 2 cm (approximately 1 inch) cubes.
Rinse and halve the cherry tomatoes. Rinse mushrooms and cut in half or quarters, depending on size. Separate the leaves of the radicchio and arugula, rinse and drain well. Heat 1 tablespoon oil in a pan and brown the meat. Remove and set aside. Add 1 more tablespoon of oil to the pan and fry the mushrooms, peppers and zucchini.
Remove from heat and mix with the chicken. To make a vinaigrette, mix lemon juice, vinegar, mustard, sugar, salt and pepper and fold in the remaining oil. Marinate the vegetables and meat in it. Cut mozzarella and add it to the mixture. Distribute arugula, tomatoes and radicchio on plates, then add the meat-vegetable-cheese mixture onto it. Serve with a whole grain baguette.
