My Salad - Quick Lunch

 Ingredients: 2 boneless, skinless chicken breasts (chicken thighs without bones can also be used) 1 large onion 1 bell pepper (large) 3-4 medium tomatoes 3-4 cloves of garlic half a bunch of fresh basil 2 tablespoons of coconut oil or olive oil salt and pepper to taste For the salad 1 head of green lettuce 5-6 radishes 2 green onions 1 fresh garden garlic (raw/green) 3-4 mint leaves 4 basil leaves 1 tablespoon of olive oil 1 tablespoon of lemon juice 3-4 (small or medium) tomatoes

To prepare a delicious chicken recipe with fresh salad or, alternatively, with crispy baguette, start by cleaning the chicken. Wash it well, then debone it and remove the skin if you prefer a lighter version. Cut the meat into thin strips about 3 cm long. Now, move on to the vegetables: wash the onion, bell pepper, and tomatoes, then chop them finely. In a pan, add coconut or olive oil (I used frozen products for extra flavor) and sauté the vegetables for a few minutes until they become slightly translucent.

Add the chicken meat to the pan, along with the water that drained from the chicken after washing. This water will help cook the meat and develop the flavors. Do not add extra water, as the chicken will release enough liquid. Let everything simmer over moderate heat for about 10 minutes, until the meat is fully cooked. Once the chicken is cooked, add salt, pepper, fresh or frozen finely chopped basil, and crushed garlic. Let the mixture cook for another 2-3 minutes, covering the pan so that the flavors combine perfectly.

While the chicken is cooking, prepare the salad. Wash the salad leaves and tear them into small pieces, as this way of preparing them keeps their crunchy texture. Wash the radishes, green onion, and garlic shoots, then slice them thinly. Add these vegetables to the salad. The tomatoes can be cut in halves or quarters, depending on their size.

For a fresh dressing, wash the mint and basil leaves, chop them finely, and mix them with olive oil and lemon juice, letting the mixture infuse for a few minutes. Salt the salad to taste, then pour the dressing over it and mix gently. Place the salad on a plate and arrange the pieces of meat on top. Serve this dish alongside a glass of quality white wine, such as Murfatlar.

If you want a more savory option, you can opt for toasted baguette. Cut the baguette into larger pieces, then halve each piece. Spread the baguette with a mixture of oil, garlic, and dried basil, then put it in the oven for a few minutes until it is lightly browned. Place the pieces of chicken over the baguette, sprinkle grated cheese on top, and return it to the oven for a few minutes until the cheese melts. Finally, serve with green onion and fresh tomatoes. This recipe is perfect for a quick and tasty dinner!

 Tags:  chicken garlic tomatoes pepper olives lemon gluten-free recipes lactose-free recipes