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🥗 Grilled chicken fillet on a fresh salad

409 kcal · 30 min · 4 servings

Ingredients

• 3 zucchini
• 2 tbsp olive oil
• salt
• pepper
• 2 tbsp balsamic vinegar
• 4 chicken breast fillets (approx. 120 g each)
• 200 g cherry tomatoes
• 1 handful young spinach
• 150 g feta

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini into diagonal slices.
3. 3. Place the zucchini slices on an aluminum foil tray.
4. 4. Add one tablespoon of oil.
5. 5. Season the zucchini with salt and pepper.
6. 6. Grill the zucchini for about 5 minutes until cooked.
7. 7. Remove the zucchini from the grill rack.
8. 8. Drizzle the zucchini with balsamic vinegar.
9. 9. Let the zucchini cool down.
10. 10. Wash the chicken breast fillets.
11. 11. Pat the fillets dry with kitchen paper.
12. 12. Season the fillets with salt and pepper.
13. 13. Drizzle the fillets with the remaining oil.
14. 14. Grill the chicken fillets for 6 to 8 minutes.
15. 15. Turn the meat occasionally.
16. 16. Wash the tomatoes.
17. 17. Cut the tomatoes in half.
18. 18. Wash the spinach.
19. 19. Dry the spinach well.
20. 20. Crumble the feta cheese.
21. 21. Mix the spinach, tomatoes, and feta with the cooled zucchini.
22. 22. Season the salad mixture to taste.
23. 23. Arrange the salad mixture on plates.
24. 24. Cut the chicken fillets in half or thirds.
25. 25. Place the meat on the salad.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 409
• Protein: 58 g · Fett/Fat: 16 g · Carbs: 7 g