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🍽️ Crispy Chicken with Fresh Avocado Tomato Dip

340 kcal · 30 min · 4 servings

Ingredients

• 3 lemons (of which 2 in organic quality)
• 1 ripe avocado
• 5 ripe tomatoes
• 1 small zucchini
• 0.5 cucumber
• salt
• pepper
• 3 tbsp olive oil
• basil
• 600 g chicken breast fillet (4 chicken breast fillets)
• 1 sprig rosemary

Instructions

1. 1. Squeeze the lemon to extract the juice.
2. 2. Peel the avocado, cut it in half, and remove the pit.
3. 3. Dice the avocado flesh into small cubes.
4. 4. Wash the tomatoes thoroughly.
5. 5. Cut the tomatoes in half and remove the inner core and seeds.
6. 6. Dice the tomato flesh into small cubes as well.
7. 7. Wash the zucchini.
8. 8. Cut the zucchini into very small cubes.
9. 9. Peel half of the cucumber.
10. 10. Cut the peeled cucumber lengthwise into two halves.
11. 11. Remove the seeds from the cucumber halves using a spoon.
12. 12. Dice the cucumber flesh into small cubes.
13. 13. Place the cubes of avocado, tomato, zucchini, and cucumber into a bowl.
14. 14. Season the mixture with salt and pepper to taste.
15. 15. Add two tablespoons of lemon juice to the bowl.
16. 16. Add two tablespoons of olive oil to the bowl.
17. 17. Mix all ingredients in the bowl thoroughly.
18. 18. Wash the basil.
19. 19. Shake the basil dry to remove excess water.
20. 20. Finely chop the basil leaves.
21. 21. Fold the chopped basil leaves into the salsa mixture.
22. 22. Place the bowl with the salsa in the refrigerator.
23. 23. Rinse the chicken breast fillets under cold running water.
24. 24. Pat the fillets dry with a kitchen towel.
25. 25. Wash the organic lemon under hot water.
26. 26. Pat the lemon dry.
27. 27. Cut the lemon into four equal quarters.
28. 28. Heat the remaining oil in a non-stick pan.
29. 29. Place the chicken fillets into the hot pan.
30. 30. Fry the fillets together with the lemon quarters over medium heat.
31. 31. Fry the fillets for about two to three minutes on each side until golden brown.
32. 32. Season the fillets generously with salt and pepper.
33. 33. Remove the pan from the stove.
34. 34. Place a sprig of rosemary on top of the meat.
35. 35. Cover the pan.
36. 36. Let the meat rest for five minutes.
37. 37. Slice each fillet into thick slices.
38. 38. Place the chicken slices on the plates.
39. 39. Serve the cold salsa alongside the chicken.
40. 40. Garnish the plates with the lemon quarters.

Nutrition per serving

• kcal: 340
• Protein: 39 g · Fett/Fat: 16 g · Carbs: 9 g