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🍽️ Grilled Chicken Cutlets with Zucchini Salad

304 kcal · 30 min · 4 servings

Ingredients

• 350 g large zucchini (1 large zucchini)
• salt
• 12 cherry tomatoes
• 1 red onion
• 0.5 lemon
• 3 sprigs mint
• 300 g chicken breast fillet
• pepper
• 2 tbsp olive oil
• 1 pinch coconut blossom sugar

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Remove the hard ends of the zucchini.
3. 3. Shred the zucchini lengthwise into thin strips.
4. 4. Place the zucchini strips in a bowl.
5. 5. Lightly sprinkle the zucchini with salt.
6. 6. Let the zucchini sit for about 10 minutes.
7. 7. Wash the cherry tomatoes.
8. 8. Halve the cherry tomatoes.
9. 9. Peel the onion.
10. 10. Cut the onion into thin strips.
11. 11. Squeeze the lemon.
12. 12. Wash the mint.
13. 13. Shake the mint dry.
14. 14. Pluck the mint leaves from the stems.
15. 15. Chop the mint leaves coarsely.
16. 16. Rinse the chicken breast fillet.
17. 17. Pat the chicken breast fillet dry.
18. 18. Slice the chicken breast fillet diagonally into thin slices.
19. 19. Season the chicken slices with salt.
20. 20. Season the chicken slices with pepper.
21. 21. Heat a grill pan.
22. 22. Brush the grill pan with 2 teaspoons of oil.
23. 23. Place the chicken cutlets in the hot pan.
24. 24. Grill the chicken cutlets for 1 to 2 minutes on each side.
25. 25. Drain the zucchini.
26. 26. Squeeze the zucchini lightly.
27. 27. Mix the zucchini with the onion strips.
28. 28. Add the halved tomatoes to the zucchini mixture.
29. 29. Add the lemon juice to the mixture.
30. 30. Add the remaining oil to the mixture.
31. 31. Season the salad with pepper.
32. 32. Add coconut blossom sugar to the salad.
33. 33. Fold in the chopped mint to the salad.
34. 34. Place the salad on a plate.
35. 35. Place the grilled chicken cutlets on the salad.
36. 36. Serve the dish.

Nutrition per serving

• kcal: 304
• Protein: 38 g · Fett/Fat: 11 g · Carbs: 9 g