100 g Cherry tomatoes
2 units Chicken breast fillet (300 g total weight)
1 level tbsp Clarified butter or coconut oil
0.5 units Cucumber
0.5 level tbsp Dried oregano or thyme (or 1 tbsp fresh herbs)
80 g Feta, coarsely crumbled
1 clove Garlic
0.5 units Lemon
3 tbsp Olive oil
30 g Parsley
50 g Pitted olives
1 units Red pepper
80 g Rocket (or 80 g of other salad leaves)
4 units Spring onions
Wash and dry the vegetables. Clean and finely chop the spring onions, deseed and roughly chop the peppers. Halve the cherry tomatoes, roughly dice the cucumber and halve the olives.
Ingredients
4 units Spring onions, 1 units Red pepper, 100 g Cherry tomatoes, 0.5 units Cucumber, 50 g Pitted olives
Squeeze the lemon. Wash, shake dry and coarsely chop the parsley. Mix the lemon juice, olive oil, herbs and spices into a dressing. Combine all the salad ingredients in a bowl, mix with the dressing and season to taste.
Ingredients
0.5 units Lemon, 30 g Parsley, 80 g Feta, coarsely crumbled, 80 g Rocket (or 80 g of other salad leaves), 3 tbsp Olive oil
Cut the chicken into 2 ½ cm cubes. Peel and finely chop the garlic. Then melt the clarified butter on the BORA Tepan stainless steel grill over a medium heat, add the chicken and season with sea salt and pepper. Fry for 90 seconds, then turn the pieces, add the garlic and herbs and fry for a further 90 seconds until the meat is cooked through.
Ingredients
2 units Chicken breast fillet (300 g total weight), 1 clove Garlic, 0.5 level tbsp Dried oregano or thyme (or 1 tbsp fresh herbs), 1 level tbsp Clarified butter or coconut oil
Divide the salad between plates. Serve immediately with the fruit purée.
2981.5
309.52 g
186.59 g
14.97 g
