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🍽️ Crunchy flatbreads with chicken and fresh salad

722 kcal · 30 min · 4 portions

Ingrédients

• 0.5 head iceberg lettuce
• 4 tomatoes
• 4 spring onions
• 1 red onion
• 3 avocados
• 1 lime (juice)
• 4 tbsp chopped cilantro
• 4 tbsp olive oil
• 1 pinch chili peppers
• 1 pinch ground cumin
• salt
• pepper (from the mill)
• 4 tortilla flatbreads (ready-made product)
• 4 chicken breast fillets (approx. 120 g each)
• 40 g Gouda (or cheddar, grated)
• cilantro (for garnish)

Préparation

1. 1. Wash the lettuce thoroughly.
2. 2. Spin the lettuce dry.
3. 3. Cut the lettuce into thin strips.
4. 4. Wash the tomatoes.
5. 5. Wash the spring onions.
6. 6. Remove the stem ends from the tomatoes.
7. 7. Dice the tomatoes finely.
8. 8. Clean the spring onions.
9. 9. Cut the spring onions into thin rings.
10. 10. Peel the red onion.
11. 11. Dice the red onion finely.
12. 12. Cut the avocados in half.
13. 13. Remove the pits from the avocados.
14. 14. Peel the avocados.
15. 15. Dice the avocado flesh finely.
16. 16. Mix the avocados with the lime juice.
17. 17. Combine all the prepared vegetables.
18. 18. Add the cilantro.
19. 19. Add 2 tablespoons of oil.
20. 20. Season with chili.
21. 21. Season with cumin.
22. 22. Season with salt.
23. 23. Season with pepper.
24. 24. Preheat the oven to 200 degrees top and bottom heat.
25. 25. Place the flatbreads in ovenproof dishes.
26. 26. Bake the flatbreads in the oven until crispy.
27. 27. Allow the baking time to be between 5 and 10 minutes.
28. 28. Let the flatbreads cool in the dishes.
29. 29. Wash the meat.
30. 30. Pat the meat dry.
31. 31. Fry the meat in the pan.
32. 32. Use the still hot oil from the baking process.
33. 33. Fry the meat for about 3 minutes per side.
34. 34. Salt the meat while frying.
35. 35. Pepper the meat while frying.
36. 36. Remove the meat from the pan.
37. 37. Let the meat rest briefly.
38. 38. Cut the meat into strips.
39. 39. Distribute the lettuce on the cooled flatbread dishes.
40. 40. Add the remaining vegetables to the salad.
41. 41. Distribute the chicken strips on top.
42. 42. Sprinkle cheese over it.
43. 43. Garnish the salad with cilantro.
44. 44. Serve the chicken vegetable salad.

Nutrition par portion

• kcal: 722
• Protein: 57 g · Fett/Fat: 38 g · Carbs: 37 g