🍽️ Paprika Chicken with Arugula

Name: Paprika Chicken with Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: 6 bell peppers (red and yellow); 1 onion; 2 tbsp olive oil; salt; pepper (from the mill); balsamic vinegar; 4 chicken breast fillets (approx. 120 g each); arugula (for garnish)

316 kcal · 30 min · 4 servings

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Ingredients

6 bell peppers (red and yellow)
1 onion
2 tbsp olive oil
salt
pepper (from the mill)
balsamic vinegar
4 chicken breast fillets (approx. 120 g each)
arugula (for garnish)

Instructions

1. Wash the bell peppers thoroughly.
2. Halve the bell peppers and remove the insides.
3. Cut the pepper flesh into thin strips.
4. Peel the onion.
5. Dice the onion finely.
6. Heat olive oil in a pan.
7. Sauté the onion cubes in the hot oil until translucent.
8. Add the pepper strips to the onion.
9. Season the mixture with salt and pepper.
10. Cover the pan.
11. Simmer the peppers for about 5 minutes.
12. Deglaze the peppers with a little balsamic vinegar.
13. Add a little water if necessary.
14. Rinse the chicken breast under cold water.
15. Pat the chicken dry with a kitchen towel.
16. Make a lengthwise slit in the chicken breast.
17. Open up the chicken to flatten it.
18. Season the chicken with salt and pepper.
19. Heat oil in a grill pan.
20. Fry the chicken on both sides until golden brown.
21. Cook the chicken for a total of 6 to 8 minutes.
22. Place the paprika on the plates.
23. Place the fried chicken on top of the paprika.
24. Sprinkle fresh arugula over the dish.
25. Drizzle a little balsamic vinegar over the finished dish.
26. Serve the dish immediately.

Nutrition per serving

kcal: 316
Protein: 49 g · Fett/Fat: 7 g · Carbs: 12 g