Summer lunch

Delicious Summer Lunch with Chicken Breast and Refreshing Salad

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Number of servings: 4

If you are looking for an easy, healthy, and flavorful lunch recipe, you have come to the right place! This summer lunch recipe with chicken breast and refreshing salad is perfect for hot days when you want to enjoy a tasty dish without spending too much time in the kitchen. Let's get started!

Ingredients:

- 2 pieces of chicken breast or schnitzel fillets
- 1 large onion, sliced
- 2-3 cloves of garlic
- 1 large cup of cooked wheat (about 300 g)
- 1 can of cooked corn
- A few leaves of green salad
- Pickled red onion
- Juice of 1 lemon
- 2 tablespoons of olive oil or other type
- Salt and pepper, to taste

For serving:
- Sauce obtained from the pan
- Optional: a little chili for extra heat

History and inspiration:
This recipe combines the tradition of frying meat with the freshness of summer salads, a combination that has become popular in many culinary cultures. The dish is ideal for an outdoor meal, where the flavors intensify, and fresh ingredients give you a boost of energy. If you want to add a touch of story, you can imagine how this lunch would have been enjoyed by families on warm days, spending time together in the garden.

Step by step:

1. Preparing the meat:
Start by heating a non-stick pan over medium heat. Add the oil and wait for it to heat up. Add the chicken breast and onion slices to the pan. Cook until the chicken is browned on both sides, about 6-7 minutes per side. Make sure the chicken is well cooked but not dry.

2. Seasoning:
Once the meat is cooked, remove it from the pan and place it in a covered container. Add the chopped garlic cloves and cover the container. This will allow the flavors to blend perfectly.

3. Making the sauce:
In the same pan, don’t rush to wash it! Add the two tablespoons of oil over the residue left in the pan, then pour in half a glass of warm water. If you don’t have kids at the table and want a spicier sauce, add a pinch of chili. Stir with a wooden spoon until the sauce becomes smooth. Pour the sauce over the meat and onion in the container. Cover again.

4. Preparing the salad:
In a large bowl, combine the cooked wheat, drained corn, chopped salad leaves, and pickled red onion. Add a few slices of the caramelized onion from the container, but not all, to keep a perfect balance of flavors. Season with salt and pepper.

5. Adding the sauce:
When serving, add the sauce from the meat container and the lemon juice over the salad. Gently mix to achieve a uniform consistency. Taste and adjust the seasoning if necessary.

Serving:
Divide the salad into plates and top with the cooked chicken breast. This meal is served warm, but it is just as delicious at room temperature, making it perfect for a picnic or a lunch on the terrace.

Helpful tips:
- Make sure the chicken breast is well cooked to avoid food safety risks. Use a meat thermometer to check the internal temperature (it should be 75°C).
- You can also add other vegetables to the salad, such as cherry tomatoes, cucumbers, or bell peppers, for extra color and nutrients.
- If you want to try a vegetarian version, you can replace the chicken breast with tofu or a combination of grilled vegetables.

Frequently asked questions:
1. Can I use another type of meat?
Yes, you can also use pork or turkey, adjusting the cooking time accordingly.

2. What type of salad can I use?
Any type of green salad is suitable, but you can experiment with arugula or spinach leaves for a different taste.

3. How can I store leftovers?
The salad stores well in the refrigerator in an airtight container, but it is recommended to add the sauce just before serving to maintain the texture of the ingredients.

Nutritional benefits:
This recipe is rich in protein due to the chicken breast and fiber from the wheat and vegetables, providing a nutritionally balanced lunch. The corn adds an extra supply of vitamins, and garlic is known for its antioxidant and anti-inflammatory properties.

I hope this summer lunch recipe inspires you to spend more time in the kitchen and enjoy every bite! Enjoy your meal!

 Ingredients: a large cup of boiled wheat (300 g) a can of boiled corn some leaves of green lettuce pickled red onion the juice of one lemon 2 pieces of chicken breast or fillets for schnitzel one onion sliced into rings 2-3 cloves of garlic 2 tablespoons of olive oil or any oil you prefer salt pepper

 Tags:  summer lunch onion chicken breast