🍗 Juicy Chicken Gremolata Bowl

Name: Juicy Chicken Gremolata Bowl
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Chicken Breast (Boneless); 100 g Lemon (Yellow); 20 g Garlic (Fresh); 30 g Parsley (Fresh); 15 g Mint Leaves (Fresh); 50 ml Olive Oil (Extra Virgin); 25 ml Red Wine Vinegar; 12 g Salt (Coarse); 3 g Black Pepper (Ground); 400 g Chickpeas (Canned, Drained); 200 g Cucumber (Fresh); 100 g Olives (Black, Pitted)

490 kcal · 35 min · 4 servings

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Ingredients

600 g Chicken Breast (Boneless)
100 g Lemon (Yellow)
20 g Garlic (Fresh)
30 g Parsley (Fresh)
15 g Mint Leaves (Fresh)
50 ml Olive Oil (Extra Virgin)
25 ml Red Wine Vinegar
12 g Salt (Coarse)
3 g Black Pepper (Ground)
400 g Chickpeas (Canned, Drained)
200 g Cucumber (Fresh)
100 g Olives (Black, Pitted)

Instructions

1. Wash the lemon under warm water. Grate the lemon zest and squeeze the lemon juice.
2. Finely chop the garlic, parsley, and mint leaves.
3. Whisk the lemon zest, lemon juice, chopped herbs, 40 ml of olive oil, vinegar, 1 teaspoon of salt, and 1 teaspoon of black pepper in a bowl.
4. Cut the chicken breast into 2 cm thick strips and fry in a skillet over medium heat for 6-8 minutes until cooked through. Remove from pan and let rest for 5 minutes.
5. Cut the cucumber into small cubes and mix with the drained chickpeas, olives, and the gremolata marinade.
6. Slice the rested chicken into bite-sized pieces.
7. Fill four bowls with the gremolata mixture. Place the chicken on top and drizzle with the remaining olive oil.

Nutrition per serving

kcal: 490
Protein: 42 g · Fett/Fat: 15 g · Carbs: 45 g