Vinegar and Rosemary Grilled Chicken Salad


After a few consecutive days of (over)munching on biscuits au chocolat and lemon cupcakes, a light and healthy meal is now an order!

To prepare two hefty plates for two hungry people, you need to marinate 450g of boneless chicken breast in 1/4 cup of vinegar, 2 minced cloves of garlic, 1 tsp of rosemary, salt and black pepper for 20 minutes in the fridge. In the meantime, put together a classical green salad (cucumber, tomato and lettuce) with balsamic, extra virgin olive oil dressing and oregano dressing.

To grill the chicken breasts, brush the bottom of a skillet with olive oil and heat it on medium/high heat. Place the chicken breasts (do not throw the marinade) on the hot skillet and grill on both sides until they are golden brown and well cooked. Then, pour the marinade over the cooked chicken and let the vinegar evaporate.

To prepare the salad, cut the chicken into strips and place on top of the green salad. For additional nutritional value and crunch, sprinkle sesame seeds on top.

Did you know? Sesame seeds are very nutritious; they are high in iron, magnesium and calcium and contain vitamin B1 and vitamin E.

The four stages of grilling chicken in photos:

 

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