🍽️ Lemon Chicken with Mint

Name: Lemon Chicken with Mint
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets (approx. 160 g each, kitchen-ready, skinless); 4 sprigs mint; 2 garlic cloves; 2 unwaxed lemons; olive oil; 4 tomatoes; 1 cucumber; 50 g black, pitted olives; 150 g feta; 0.5 tsp dried oregano; sea salt; pepper (from the mill)

439 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets (approx. 160 g each, kitchen-ready, skinless)
4 sprigs mint
2 garlic cloves
2 unwaxed lemons
olive oil
4 tomatoes
1 cucumber
50 g black, pitted olives
150 g feta
0.5 tsp dried oregano
sea salt
pepper (from the mill)

Instructions

1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. Rinse the chicken breast fillets under running water. Pat them dry with a kitchen towel. Place the meat pieces in a fireproof dish that you have previously greased with a little oil.
3. Pick the mint leaves from the stems. Set aside a few nice leaves for decoration. Finely chop the remaining mint herb.
4. Peel the garlic cloves. Chop them finely as well.
5. Grate the lemon peel to obtain the fine zest. Squeeze the lemons to obtain the juice.
6. Mix the lemon zest, half of the lemon juice, the chopped mint, and the chopped garlic in a small bowl. Add 2 to 3 tablespoons of olive oil and mix everything well.
7. Pour the marinade evenly over the chicken breast fillets in the dish.
8. Season the meat with salt and black pepper to taste.
9. Place the dish in the preheated oven. Cook the chicken breast for about 20 to 25 minutes. Pour the meat over with the pan juices from time to time to keep it juicy.
10. Wash the tomatoes under running water. Cut out the hard stem base. Cut the tomato flesh into small cubes.
11. Wash the cucumber under running water. Cut it into small cubes as well.
12. Crumble the feta cheese into small pieces with your hands.
13. Add the tomato cubes, the cucumber cubes, and the crumbled feta to a large bowl. Add the remaining ingredients for the salad.
14. Drizzle 3 tablespoons of olive oil and the remaining lemon juice over the salad. Mix everything well together.
15. Season the salad with salt and pepper to taste.
16. Slice the cooked chicken breast fillets into thin slices.
17. Arrange the chicken slices on the plates. Serve the salad alongside.
18. Decorate the plates with the mint leaves set aside earlier. Serve the dish warm.
19. Serve leaf salad as desired.

Nutrition per serving

kcal: 439
Protein: 55 g · Fett/Fat: 20 g · Carbs: 7 g