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🥗 Crispy Chicken with Fresh Cucumber Mint Salad

469 kcal · 30 min · 4 servings

Ingredients

• sunflower oil 4 tbsp
• honey 1 tsp
• curry powder pinch
• salt pinch
• pepper, black ground pinch
• chicken breast fillets 600 g
• salad cucumbers 2 pcs
• spring onions 4 pcs
• mint, fresh 20 g
• yogurt, plain 150 g
• olive oil 2 tbsp
• vinegar 1 tbsp

Instructions

1. 1. Mix 2 tablespoons of oil with honey, curry powder, salt, and pepper in a bowl.
2. 2. Rinse the chicken breast and pat it dry with a kitchen towel.
3. 3. Turn the chicken in the marinade until it is completely coated.
4. 4. Heat 2 tablespoons of oil in a frying pan.
5. 5. Fry the chicken over high heat for about 4 minutes, turning until golden brown on all sides.
6. 6. Reduce the heat and cover the frying pan.
7. 7. Let the chicken cook for approx. 10 minutes.
8. 8. Rinse the cucumber and cut off the ends.
9. 9. Slice the cucumber into thin strips using a vegetable peeler.
10. 10. Rinse the spring onions and shake them dry.
11. 11. Remove the root ends of the spring onions and slice them into rings.
12. 12. Rinse the mint and shake it dry.
13. 13. Pluck the mint leaves from the stems.
14. 14. Mix the cucumber strips, spring onion rings, and mint leaves in a bowl with yogurt, olive oil, and vinegar.
15. 15. Season the salad with salt and pepper to taste.
16. 16. Slice the cooked chicken into thin slices.
17. 17. Serve the chicken together with the salad.

Nutrition per serving

• kcal: 469
• Protein: 39 g · Fett/Fat: 30 g · Carbs: 13 g