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🍽️ Grilled chicken breast with crispy bread salad

574 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 11 tbsp olive oil
• 2 sprigs thyme
• 1 sprig rosemary
• salt
• pepper (from the mill)
• 4 chicken breast fillets (kitchen-ready, with skin, 160 g each)
• 3 slices country bread
• 150 g cherry tomatoes
• 2 red tomatoes
• 2 yellow tomatoes
• 0.5 salad cucumber
• 1 red onion
• 3 sprigs basil
• 2 tbsp white balsamic vinegar

Instructions

1. 1. Squeeze the lemon and mix 2 tablespoons of juice with 4 tablespoons of olive oil.
2. 2. Wash the herbs and shake them dry.
3. 3. Strip the leaves or needles from the stems and chop them finely.
4. 4. Mix the herbs with the lemon-oil mixture.
5. 5. Season the marinade with salt and pepper.
6. 6. Wash the meat and pat it dry with a kitchen towel.
7. 7. Coat the meat thoroughly with the marinade.
8. 8. Let the meat marinate for 20 minutes.
9. 9. Preheat the grill to high heat.
10. 10. Cut the bread into 1 cm cubes.
11. 11. Heat 3 tablespoons of olive oil in a hot pan.
12. 12. Fry the bread cubes until golden brown.
13. 13. Remove the bread cubes from the pan.
14. 14. Let the bread drain on kitchen paper.
15. 15. Wash the tomatoes thoroughly.
16. 16. Halve the cherry tomatoes.
17. 17. Remove the stem base from the remaining tomatoes.
18. 18. Cut the large tomatoes into wedges.
19. 19. Wash the cucumber.
20. 20. Cut the cucumber into small cubes.
21. 21. Peel the onion.
22. 22. Halve the onion.
23. 23. Cut the onion into wedges.
24. 24. Wash the basil and shake it dry.
25. 25. Pluck the basil leaves from the stems.
26. 26. Place the meat on the hot grill.
27. 27. Grill the meat for 4 to 5 minutes from the first side.
28. 28. Grill the meat for 4 to 5 minutes from the second side.
29. 29. If necessary, let the meat finish cooking at the edge of the grill.
30. 30. Mix the bread with the vegetables.
31. 31. Add the onions to the salad.
32. 32. Add the remaining oil and vinegar.
33. 33. Season the salad with salt and pepper.
34. 34. Distribute the salad onto the plates.
35. 35. Halve the grilled chicken breasts.
36. 36. Place the meat on the salad.
37. 37. Garnish the dish with fresh basil leaves.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 574
• Protein: 52 g · Fett/Fat: 30 g · Carbs: 24 g