🥗 Lemon Chicken with Wild Herb Salad

Name: Lemon Chicken with Wild Herb Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g mixed wild herbs; 150 g mixed young salad leaves; 4 tbsp apple cider vinegar; 2 tbsp acacia honey; salt; pepper (from the mill); 3 tbsp sunflower oil; 2 tbsp flaxseed oil; 4 chicken breast fillets (with skin at 200g); 1 lemon; 2 tbsp olive oil; cayenne pepper; paprika powder

404 kcal · 30 min · 4 servings

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Ingredients

100 g mixed wild herbs
150 g mixed young salad leaves
4 tbsp apple cider vinegar
2 tbsp acacia honey
salt
pepper (from the mill)
3 tbsp sunflower oil
2 tbsp flaxseed oil
4 chicken breast fillets (with skin at 200g)
1 lemon
2 tbsp olive oil
cayenne pepper
paprika powder

Instructions

1. Wash the wild herbs thoroughly.
2. Shake the herbs dry.
3. Remove coarse stems from the leaves.
4. Tear the herbs into bite-sized pieces.
5. Whisk vinegar, honey, salt, and pepper in a bowl.
6. Add both types of oil to the dressing.
7. Season the dressing with salt and pepper to taste.
8. Add more vinegar or honey if needed.
9. Pat the chicken breasts dry with a damp, vinegar-moistened kitchen towel.
10. Remove any tendons from the meat.
11. Season the chicken with cayenne pepper and paprika powder.
12. Peel the lemon thoroughly with a sharp knife.
13. Remove the white bitter pith while peeling.
14. Cut the lemon fillets out of the membranes.
15. Catch the released lemon juice.
16. Squeeze the juice from the remaining lemon peels.
17. Cut the lemon fillets into small pieces.
18. Heat the olive oil in a pan.
19. Fry the chicken breasts first on the skin side.
20. Fry them for about 3 to 4 minutes until golden brown.
21. Turn the chicken breasts over.
22. Reduce the heat to a low setting.
23. Finish cooking the meat slowly.
24. Turn the chicken several times while frying.
25. Fry it for about 10 minutes.
26. Remove the chicken breasts from the pan.
27. Set the meat aside.
28. Add the lemon pieces to the frying fat.
29. Add the collected lemon juice.
30. Warm the ingredients by shaking the pan.
31. Mix the salad with the dressing.
32. Distribute the salad onto the plates.
33. Slice the chicken breasts.
34. Place the meat on the salad.
35. Drizzle the dish with the lemon sauce.
36. Serve the chicken immediately.

Nutrition per serving

kcal: 404
Protein: 49 g · Fett/Fat: 19 g · Carbs: 8 g