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🥗 Tender Chicken with Leek and Apple

290 kcal · 30 min · 4 servings

Ingredients

• 450 g chicken breast fillet
• salt
• pepper
• 2 tbsp olive oil
• 3 stalks leek
• 300 g apples (2 apples)
• 0.5 lemon (juice)
• 50 ml vegetable broth
• 2 tbsp red wine vinegar
• 1 tsp mustard
• 1 tsp maple syrup
• 50 g yogurt (3.5% fat)
• 1 tsp paprika powder
• 15 g white sesame seeds (1 tbsp)

Instructions

1. 1. Rinse the chicken breast fillets under cold water and pat them dry with kitchen paper.
2. 2. Season the meat with salt and pepper.
3. 3. Heat one tablespoon of oil in a frying pan.
4. 4. Fry the chicken meat in it for 4 to 5 minutes, turning frequently.
5. 5. Place the meat in an ovenproof dish.
6. 6. Preheat the oven to 110 degrees Celsius (90 degrees Celsius with fan or gas level 1 to 2).
7. 7. Finish cooking the chicken in the oven for about 8 to 10 minutes.
8. 8. Meanwhile, trim the leek, wash it, and cut it diagonally into rings.
9. 9. Heat another tablespoon of oil in the pan.
10. 10. Sauté the leek for about 5 minutes over medium heat.
11. 11. Season the leek with salt and pepper.
12. 12. Remove the pan from the heat and let the leek cool for 5 minutes.
13. 13. Wash the apples, quarter them, remove the core, and slice them thinly across.
14. 14. Drizzle the apple slices with lemon juice.
15. 15. Whisk the broth, vinegar, salt, pepper, mustard, maple syrup, and remaining oil in a bowl.
16. 16. Stir the yogurt into the dressing mixture.
17. 17. Remove the chicken meat from the oven and let it rest for 5 minutes.
18. 18. Mix the cooled leek with the apple slices.
19. 19. Distribute the leek and apple mixture onto the plates.
20. 20. Drizzle the dressing over the vegetables.
21. 21. Slice the chicken breast fillets across.
22. 22. Place the chicken slices on the plates.
23. 23. Sprinkle the salad with paprika powder and sesame seeds.
24. 24. Serve the chicken leek salad.

Nutrition per serving

• kcal: 290
• Protein: 32 g · Fett/Fat: 9 g · Carbs: 19 g