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🍽️ Grilled Chicken Breast with Fresh Herb Dip

245 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp fresh chopped basil
• 1 tsp fresh chopped mint
• 1 tsp fresh chopped parsley
• 0.5 untreated lemon (juice and zest)
• olive oil
• salt
• pepper (from the mill)
• 600 g chicken breast fillet (kitchen-ready, skinless)
• 1 red onion
• 400 g cherry tomatoes
• 3 stalks parsley

Instructions

1. 1. Put the herbs into a small bowl.
2. 2. Add the lemon juice and the lemon zest.
3. 3. Add 5 tablespoons of olive oil.
4. 4. Season the mixture with salt and pepper.
5. 5. Stir everything well until it forms a homogeneous sauce.
6. 6. Rinse the chicken breast under cold water.
7. 7. Pat the meat completely dry with a kitchen towel.
8. 8. Cut the meat lengthwise into wide strips.
9. 9. Coat the chicken strips evenly with the herb marinade.
10. 10. Cover the meat.
11. 11. Place it in the refrigerator for about 1 hour.
12. 12. Preheat your grill to the desired heat.
13. 13. Peel the onion.
14. 14. Cut the onion into thin strips.
15. 15. Wash the tomatoes thoroughly.
16. 16. Mix the tomatoes with the onion strips.
17. 17. Add the parsley to the vegetable mixture.
18. 18. Add 2 tablespoons of olive oil.
19. 19. Mix the vegetables well.
20. 20. Place the vegetables in a grilling pan.
21. 21. Place the grilling pan on the hot grill.
22. 22. Place the marinated chicken strips on the grill as well.
23. 23. Grill the meat for 6 to 8 minutes.
24. 24. Turn the meat regularly while grilling.
25. 25. Take the grilled vegetables out of the pan.
26. 26. Place the vegetables in a separate bowl.
27. 27. Season the vegetables with salt and pepper.
28. 28. Add a splash of lemon juice.
29. 29. Mix the vegetables thoroughly at the end.
30. 30. Place the grilled meat on the plates.
31. 31. Place the salad next to the meat.
32. 32. Serve the dish with fresh white bread if desired.

Nutrition per serving

• kcal: 245
• Protein: 37 g · Fett/Fat: 9 g · Carbs: 4 g