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Vegetable Salad with Chicken Recipe

A warm and healthy salad with chicken breast cooked in a baking dish with garlic and herbs, as well as grilled vegetables. Very tasty salad.

Servings

Cook Time

20minutes

Servings

Cook Time

20minutes

Ingredients

1piece Chicken breast
1piece Seasoning (Provence herbs)(leaf for tender chicken breast fillet with garlic and herbs)
1handful Arugula
1piece Zucchini
1piece Eggplant
2tbsp Olive oil
1tbsp Lemon juice
Allspiceto taste

Instructions

Cut the eggplant and zucchini into thin slices. Add salt to the eggplants and leave them for 5 minutes, then rinse and dry with a paper towel. Cut the cherry tomatoes into halves.
Beat the chicken breast to a thickness of 1.5-2 cm, put it in a dry frying pan on half a baking sheet.
Cover with the second part of the baking sheet and fry on both sides over low heat for 7 minutes on each side.
Fry the sliced zucchini and eggplant until golden brown in a grill pan on both sides in olive oil, season with salt and pepper to taste. Remove the vegetables from the heat. Fry the chopped cherry halves in the same pan.
Cut the fried chicken breast into small pieces.
Put the chicken breast, grilled vegetables, cherry tomatoes in a salad bowl and garnish with parsley leaves. Sprinkle with lemon juice and pepper to taste.