← All recipes

🍽️ Grilled chicken breast with fresh nectarine tomato salad

396 kcal · 30 min · 4 servings

Ingredients

• 20 g basilica (1 bunch)
• 1 nectarine
• 0.5 zucchini
• 2 tomatoes
• 4 tbsp olive oil
• salt
• pepper
• cayenne pepper
• 300 g chicken breast fillet (2 chicken breast fillets)
• 1 sprig thyme

Instructions

1. 1. Wash the basil thoroughly and shake it dry.
2. 2. Pick the basil leaves off the stems and chop them finely.
3. 3. Wash the nectarine and cut it in half.
4. 4. Remove the pit from the nectarine.
5. 5. Cut the nectarine flesh into small cubes.
6. 6. Wash the zucchini and the tomatoes.
7. 7. Cut the zucchini into small cubes.
8. 8. Cut the tomatoes into small cubes.
9. 9. Place the basil, nectarine, zucchini, and tomato cubes into a bowl.
10. 10. Add two tablespoons of olive oil.
11. 11. Season the mixture with salt, pepper, and a pinch of cayenne pepper.
12. 12. Mix everything well until the ingredients are evenly coated.
13. 13. Rinse the chicken breast fillets under cold water.
14. 14. Pat the fillets dry with a kitchen towel.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Place the chicken breast fillets into the hot pan.
17. 17. Fry the fillets over medium heat.
18. 18. Cook them for a total of 10 to 15 minutes until fully cooked.
19. 19. Wash the thyme sprigs and shake them dry.
20. 20. Add the thyme leaves to the pan with the chicken.
21. 21. Fry the thyme briefly to release the aroma.
22. 22. Season the finished chicken finally with salt and pepper.
23. 23. Serve the chicken on plates.
24. 24. Add the prepared nectarine tomato salsa as a side dish.

Nutrition per serving

• kcal: 396
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 12 g