1 piece bell pepper (red)
100 g cherry tomatoes
300 g chicken breast fillet
1 tbsp clarified butter
0.5 piece cucumber
80 g feta
1 clove garlic
2 pinch ground pepper
0.5 piece lemon
3 tbsp olive oil
50 g olives (pitted)
30 g parsley
80 g rocket
2 pinch sea salt
4 piece spring onions
4 sprig thyme
Wash and dry the vegetables.
Cut the spring onions into fine rings. Halve, deseed and dice the pepper. Halve the cherry tomatoes, roughly dice the cucumber and halve the olives.
Mix all the ingredients together in a large bowl.
Ingredients
4 piece spring onions, 1 piece bell pepper (red), 100 g cherry tomatoes, 0.5 piece cucumber, 50 g olives (pitted)
Squeeze the lemon. Wash the parsley, shake dry and chop finely.
Mix all the ingredients together to make a dressing.
Ingredients
0.5 piece lemon, 30 g parsley, 3 tbsp olive oil, 1 pinch sea salt, 1 pinch ground pepper
Break the feta into large pieces. Add the rocket and feta to the rest of the vegetables and mix together.
Pour over the dressing and mix well.
Ingredients
80 g feta, 80 g rocket
Preheat the Tepan stainless steel grill to 200 °C.
Cut the chicken into 2½ cm cubes.
Peel and finely chop the garlic. Wash the thyme, shake dry and chop finely.
Ingredients
300 g chicken breast fillet, 1 clove garlic, 4 sprig thyme
Melt the clarified butter on the Tepan stainless steel grill over a medium heat, add the chicken and season. Fry for 2 minutes, then turn the pieces over.
Add the garlic and thyme and fry for a further 2 minutes until the meat is cooked through.
Ingredients
1 tbsp clarified butter, 1 pinch sea salt, 1 pinch ground pepper
Arrange the salad on plates.
Top with the chicken and serve immediately.
754
41.17 g
57.66 g
16.46 g
