Lemon Chicken with Asparagus and Parsley Dip and Tomato Arugula Salad
Main course
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Cook Time
1 h
Servings
2
Difficulty
Medium
Prep Time
45 Min
Description
Lemon chicken with asparagus, parsley dip and a tomato arugula salad.
Ingredients (18 ingredients)
-
500 g fresh Asparagus
-
200 g Chicken breast
-
1 Stück Lemon
-
Ginger
-
Salt
-
Curry
-
1 Handvoll Parsley
-
1 Stück Clove of garlic
-
1 Stück Tomato
-
Salt
-
Pepper
-
5 Stück Tomatoes
-
100 g Lamb's lettuce
-
100 g Lamb's lettuce
-
100 g Arugula
-
1 Stück small Onion
-
Oregano
-
Balsamic vinegar
Preparation (11 steps)
Prepare marinade
Squeeze out half a lemon. Add the juice to the mixing bowl. Peel half a finger-sized ginger root, cut into pieces and add to the mixing bowl together with a level teaspoon of curry powder and a pinch of salt.
Marinate chicken
Massage the chicken breast in the marinade and marinate for 30 minutes. Remove the marinade from the mixing bowl and mix with the meat in a bowl.
Prepare dip
Put a handful of parsley and optionally 1/2 - 1 clove of garlic into the mixing bowl.
Complete the dip
Add a tomato, salt and pepper and process into a paste.
Prepare asparagus
Peel asparagus.
Prepare salad
Cut tomatoes into cake slices and onion into rings. Wash arugula and lamb's lettuce.
Cook asparagus
Put 1 liter of water into the mixing bowl. Place asparagus in the steamer basket.
Fry chicken
Fry the chicken breast in a separate pan.
Finalize chicken and asparagus
Add the fried chicken breast to the asparagus in the steamer basket and cook for another 5 minutes.
Arrange salad
Arrange tomatoes on a plate and season with oregano. Sprinkle lamb's lettuce, arugula and onion rings over it. Drizzle with balsamic vinegar.
Serve
Arrange asparagus and chicken on the plate. Garnish with the dip.
Finished cooking? Great! 🎉
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Created by
Yvonne Klütsch
22
Rezepte
0
Kochbücher
Allergens
- Celery
- Mustard
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