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🍽️ Garlic Chicken with Lemon

280 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 120 g each)
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 2 garlic cloves
• 1 unwaxed lemon
• 2 iceberg lettuce hearts
• 1 handful arugula
• 1 onion
• 200 g cocktail tomatoes

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Season the fillets with salt and pepper.
4. 4. Heat oil in a pan.
5. 5. Fry the chicken breast on both sides in the hot oil.
6. 6. Peel the garlic.
7. 7. Finely chop the garlic.
8. 8. Add the garlic to the chicken in the pan.
9. 9. Let the garlic sweat briefly.
10. 10. Deglaze the dish with a little water.
11. 11. Grate the lemon zest.
12. 12. Squeeze the lemon juice.
13. 13. Add the lemon zest and lemon juice to the chicken.
14. 14. Cover the pan.
15. 15. Cook the chicken over low heat for about 10 minutes.
16. 16. Wash the iceberg lettuce and arugula.
17. 17. Cut off the hard core from the iceberg lettuce.
18. 18. Separate the lettuce leaves from the core.
19. 19. Drain the salad well.
20. 20. Distribute the salad onto four plates.
21. 21. Peel the onion.
22. 22. Slice the onion into thin rings.
23. 23. Wash the tomatoes.
24. 24. Halve the tomatoes.
25. 25. Place the tomatoes and onion rings on the salad.
26. 26. Remove the chicken breasts from the pan.
27. 27. Slice the chicken breasts.
28. 28. Place the chicken slices on the salad bed.
29. 29. Drizzle the dish with the cooking liquid from the pan.
30. 30. Serve the chicken immediately.

Nutrition per serving

• kcal: 280
• Protein: 49 g · Fett/Fat: 7 g · Carbs: 4 g