Salad with marinated chicken and grilled vegetables — Guac
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Macros (per serving)

Fat

52%

(29 g)

Protein

30%

(37 g)

Carbs

18%

(22 g)

14 g Net,

8 g Fiber

495 Calories (per serving)

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Salads

Poultry & Wild Recipes

Salad with marinated chicken and grilled vegetables

By Meal.com

Pimp your salad with marinated chicken and grilled vegetables.

Ingredients

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Chicken breast

2 pieces

Olive oil (mild)

2 Tbsp

Ras el Han­out

2 tsp

Mixed lettuce

250 g

Tomatoes

2 pieces

Red onion

1 piece

Zucchini

1 piece

Yellow bell pepper

1 piece

Lemon juice

to taste

Baking paper

sheet

Instructions

Difficulty

Normal

Prep time

40 min

Cook time

10 min

1

Place the chicken breasts between 2 sheets of baking paper and beat/roll them flat. (this works perfectly with a heavy pan).

2

Place the chicken fillets in a baking dish and rub them with the olive oil and ras el hanout. Let them stand for at least 30 minutes.

3

Cut the zucchini, bell pepper, into large pieces.


Cut the red onion into thin half rings and the tomatoes into segments.

4

Heat a grill pan over medium heat and grill the zucchini and bell pepper.

5

Heat a frying pan and cook the chicken breasts until done.

6

Divide the lettuce over the edges and all vegetables over this.

7

Drizzle olive oil and lemon juice over the dish to taste.

8

Put the grilled chicken fillets on top.

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Details

Allergens

Fruit, Nightshade, Citrus

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Grill

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