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🍽️ Grilled chicken on fresh sprout salad

491 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 1 tbsp soy sauce
• 1 unpeeled orange
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp mustard
• 2 tbsp grape seed oil
• salt
• pepper (from the mill)
• 50 g mung bean sprouts
• 1 sprig fresh cilantro
• 2 tbsp sunflower oil
• 1 tbsp sesame seeds

Instructions

1. 1. Wash the chicken breasts and pat them dry with a kitchen towel.
2. 2. Marinate the meat in the soy sauce for about one hour.
3. 3. Peel the orange roughly and segment the fruit flesh.
4. 4. Catch the released orange juice in a bowl.
5. 5. Mix two tablespoons of the orange juice with vinegar, honey, mustard, and two tablespoons of grape seed oil.
6. 6. Season the dressing with salt and pepper to taste.
7. 7. Pour boiling water over the sprouts.
8. 8. Let the sprouts drain in a sieve.
9. 9. Rinse the sprouts under cold water to cool them down.
10. 10. Toss the drained sprouts with the prepared dressing.
11. 11. Wash the coriander and shake it dry.
12. 12. Finely chop the coriander leaves.
13. 13. Set aside the orange segments.
14. 14. Mix the orange segments and chopped coriander into the sprout salad.
15. 15. Heat two tablespoons of oil in a frying pan.
16. 16. Fry the chicken breasts slowly for three to four minutes on each side.
17. 17. Remove the meat from the pan and let it rest for five minutes.
18. 18. Toast the sesame seeds in a separate, fat-free pan.
19. 19. Slice the chicken into thin pieces.
20. 20. Distribute the sprout salad onto the plates.
21. 21. Place the chicken slices on top of the salad.
22. 22. Sprinkle the dish with the toasted sesame seeds.
23. 23. Serve the dish with baguette as desired.

Nutrition per serving

• kcal: 491
• Protein: 51 g · Fett/Fat: 26 g · Carbs: 12 g