Ingredients
- chicken breast 140 g
- zucchini 100 g
- bell pepper 80 g
- carrot 80 g
- tomatoes 100 g
- salad mix 50 g
- olive oil 8 g
- lemon juice 1–2 tsp, optional
- salt
- pepper
- dried herbs, optional
Instructions
- Preheat the oven to 200°C.
- Cut the courgette, pepper and carrot into suitable pieces. Place them on a tray lined with baking paper, drizzle with some of the olive oil and season with salt, pepper and optional herbs.
- Bake the vegetables for 20–25 minutes, until they are tender and lightly browned around the edges.
- Season the chicken breast with salt and pepper, then cook it on the grill, in a non-stick pan or in the oven, until well browned and lightly browned. Let it rest for 2 minutes, then cut it into slices or cubes.
- Chop the tomatoes and prepare the salad mix.
- Place the salad mix, cooked vegetables, fresh tomatoes and chicken pieces in a bowl.
- Add the remaining olive oil and, if desired, a little lemon juice before serving.
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