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🥗 Grilled Chicken Breast Steak with Green Bean Tomato Salad

412 kcal · 30 min · 4 servings

Ingredients

• Green beans, frozen 500 g
• Salt pinch
• Cherry tomatoes 300 g
• Spring onions 3 pcs.
• Organic limes 1 pc.
• Sesame oil 2 tbsp
• Rapeseed oil 2 tbsp
• Honey 1 tbsp
• Chili flakes pinch
• Chicken breast fillet, marinated 800 g
• Cilantro, fresh 25 g
• Peanuts 40 g

Instructions

1. 1. Preheat your grill.
2. 2. Put the green beans into boiling salted water and cook them for 5 to 6 minutes.
3. 3. Rinse the beans immediately with cold water and let them drain in a sieve.
4. 4. Wash the tomatoes, pat them dry, and cut them into halves or quarters.
5. 5. Clean and wash the spring onions and slice them into thin rings.
6. 6. Mix the tomatoes, beans, and spring onions in a bowl.
7. 7. Wash the lime with hot water and pat it dry.
8. 8. Finely grate the zest from one-third of the lime.
9. 9. Squeeze the juice of the lime.
10. 10. Put sesame oil, 1 tablespoon of rapeseed oil, honey, lime juice, chili flakes, and a pinch of salt into a screw-top jar.
11. 11. Close the jar and shake it vigorously to mix the dressing.
12. 12. Fold the dressing into the vegetables and adjust the seasoning if necessary.
13. 13. Brush the chicken breast fillets thinly with the remaining rapeseed oil.
14. 14. Cook the chicken breast fillets over medium heat on the grill.
15. 15. Wash the coriander and shake it dry.
16. 16. Finely chop the coriander together with the peanuts.
17. 17. Lightly salt the grilled chicken breast fillets.
18. 18. Sprinkle the fillets with the coriander-nut mixture.
19. 19. Serve the chicken breast with the bean-tomato salad.

Nutrition per serving

• kcal: 412
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 15 g