🥗 Marinated chicken breast with fresh salad

Name: Marinated chicken breast with fresh salad
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g chicken breast fillet (kitchen-ready, skinless); 1 tbsp sweet paprika powder; 0.25 tsp chili powder; 1 tsp curry powder; 1 pinch ground cumin; salt; pepper (from the mill); olive oil; 200 g mixed salad (e.g. arugula, oak leaf lettuce, spinach, romaine lettuce); 1 stalk leek; 250 g plain yogurt; 3 tbsp sour cream; 3 tbsp crème fraîche; 1 pinch sugar; lemon juice; 1 tsp freshly chopped dill; 1 tbsp freshly chopped parsley

359 kcal · 30 min · 4 servings

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Ingredients

600 g chicken breast fillet (kitchen-ready, skinless)
1 tbsp sweet paprika powder
0.25 tsp chili powder
1 tsp curry powder
1 pinch ground cumin
salt
pepper (from the mill)
olive oil
200 g mixed salad (e.g. arugula, oak leaf lettuce, spinach, romaine lettuce)
1 stalk leek
250 g plain yogurt
3 tbsp sour cream
3 tbsp crème fraîche
1 pinch sugar
lemon juice
1 tsp freshly chopped dill
1 tbsp freshly chopped parsley

Instructions

1. Rinse the chicken breast under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Mix the spices with five tablespoons of oil in a small bowl.
4. Coat the chicken breast thoroughly with the marinade.
5. Let the meat marinate covered for 30 minutes at room temperature.
6. Wash the salad leaves under cold water.
7. Remove any wilted greens and tough stems from the salad.
8. Spin the salad dry in a salad spinner.
9. Rinse the leek under running water.
10. Remove the green tops and the rooty ends from the leek.
11. Slice the leek into thin, diagonal rings.
12. Bring a pot of salted water to a boil.
13. Add the leek rings to the boiling water for two minutes.
14. Drain the leek and rinse it immediately with cold water.
15. Let the leek drain well in a colander.
16. Preheat the oven to 200 degrees Celsius with top and bottom heat.
17. Grease a baking tray with a little oil.
18. Place the marinated meat on the prepared tray.
19. Roast the meat in the preheated oven for 20 to 25 minutes.
20. Mix the yogurt with the sour cream and crème fraîche.
21. Season the sauce with salt, pepper, a pinch of sugar, and lemon juice.
22. Gently fold the chopped herbs into the sauce.
23. Mix the dry salad with the drained leek.
24. Arrange the salad on the plates.
25. Cut the cooked chicken breast into bite-sized pieces.
26. Place the meat pieces on top of the salad.
27. Serve the sauce separately in a small bowl.

Nutrition per serving

kcal: 359
Protein: 41 g · Fett/Fat: 18 g · Carbs: 8 g