Broccoli salad with lemon-garlic chicken
by Tavolino
A fresh, vitamin-rich broccoli salad combined with juicy pan-seared chicken breast fillet in an aromatic lemon-garlic marinade.
Ingredients
- Garlic 3 cloves
- Chicken breast fillets 600 g
- Organic lemon 1 piece
- Olive oil 3 tbsp
- Salt to taste
- Pepper to taste
- Walnut kernels 45 g
- Broccoli 1 piece
- Apple 1 piece
- Onion 0.5 piece
- Balsamic vinegar 2 tbsp
Preparation
- 1
Peel the garlic and slice thinly.
- 2
Pat the chicken breast fillets (600 g) dry with paper towels.
- 3
Wash the lemon in hot water, finely grate the zest, and squeeze out the juice.
- 4
Preheat the oven to 160 °C fan (140 °C).
- 5
Heat 1 tbsp of olive oil in a pan.
- 6
Season the chicken with salt, pepper, and garlic, and fry over medium heat for 4 minutes per side.
- 7
Deglaze the chicken with the lemon juice.
- 8
Place the chicken in a baking dish and finish cooking in the oven for 10–15 minutes.
- 9
Toast the walnuts (45 g) in a dry pan for 5 minutes, then chop finely.
- 10
Clean and wash the broccoli (1 piece), then grate coarsely, discarding the stem.
- 11
Wash the apple (1 piece), core it, and cut into 1 cm cubes.
- 12
Peel the onion (0.5 piece) and cut into fine half-rings.
- 13
Mix the remaining olive oil, balsamic vinegar (2 tbsp), salt, and pepper in a bowl.
- 14
Toss the broccoli, apple, and onion with the dressing and serve with the chicken.