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🥤 Chicken in Coffee-Chili Marinade on Salad with Cucumber and Avocado

453 kcal · 30 min · 4 servings

Ingredients

• Coffee 200 ml
• Chili, ground pinch
• Brown sugar pinch
• Salt pinch
• Chicken breast fillets 600 g
• Spring onions 1 bunch
• Salad cucumbers 1 pc.
• Mini Romaine 2 pc.
• Avocado 1 pc.
• Lemons 1 pc.
• Basil, fresh 30 g
• Parsley, fresh 30 g
• Olive oil 2 tbsp
• Honey 1 tsp
• Pepper, black ground pinch
• Oil 2 tbsp

Instructions

1. 1. Mix cold coffee with chili, sugar, and salt in a bowl.
2. 2. Rinse the chicken and pat it dry with kitchen paper.
3. 3. Place the chicken in the coffee marinade and let it marinate for at least 2 hours.
4. 4. Rinse the spring onions, shake them dry, and cut off the root ends.
5. 5. Slice the spring onions diagonally into rings.
6. 6. Wash the cucumber, remove the ends, and slice it.
7. 7. Rinse the romaine lettuce and tear it into bite-sized pieces.
8. 8. Halve the avocado, remove the pit, and scoop out the flesh with a spoon.
9. 9. Cut the avocado flesh into strips.
10. 10. Wash the lemon, halve it, and squeeze out the juice.
11. 11. Rinse the basil and parsley and shake them dry.
12. 12. Remove the thick stems from the herbs.
13. 13. Chop the herbs roughly.
14. 14. Whisk olive oil, lemon juice, and honey well in a large bowl.
15. 15. Season the dressing with salt and pepper.
16. 16. Add spring onions, cucumber, lettuce, avocado, and herbs to the bowl with the dressing.
17. 17. Toss everything well so the salad is evenly coated.
18. 18. Heat oil in a pan over high heat.
19. 19. Remove the chicken from the marinade.
20. 20. Fry the chicken for about 4 minutes until golden brown.
21. 21. Reduce the heat and cook the chicken covered for approx. 6 minutes.
22. 22. Serve the chicken on the mixed salad with cucumber and avocado.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 453
• Protein: 41 g · Fett/Fat: 26 g · Carbs: 12 g