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Grilled Chicken Breast & Green Salad

Córdoba is a city in the southern Spanish region of Andalusia, cordoba olives are harvested in this region. Did you know the difference between green and black olives? The color of the olive corresponds to how ripe they are when picked, in addition to the curing process they undergo. Green olives are picked before ripening, and black olives are picked while ripe, which is when the color has turned from green to black.

    This combination does not exist.


    Black Olives 25.0 grams

    Black Olives

    Cherry Tomatoes 60.0 grams

    Cherry Tomatoes

    Romaine Lettuce 35.0 grams

    Romaine Lettuce

    Medium Cucumber 1.0 Unit(s)

    Medium Cucumber

    Medium Green Bell Pepper 1.0 Unit(s)

    Medium Green Bell Pepper

    Fresh Thyme 2.0 grams

    Fresh Thyme

    Mustard Dressing by Let's Cook 15.0 ml

    Mustard Dressing by Let's Cook

    Chicken Breast 200.0 grams

    Chicken Breast


    • Time : 20.0 mins
    • |
    • Calories: 267.0 kcal
    • |
    • Protein : 33.0 g
    • |
    • Fat : 8.0 g
    • |
    • Carb. : 18.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Mixing bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken; Keep it out of the fridge 15 minutes before cooking to bring it to room temperature.

    Wash and dry the vegetables prior to chopping (as required):
    - Cherry Tomatoes: split in halves
    - Cucumber: cut in half, scoop out the seed with a spoon and then cut into strips
    - Green Bell Pepper: cut into long strips i.e. juliennes
    - Romaine Lettuce: cut into thirds or halves
    - Fresh Thyme: strip off the leaves and chop.
    : Pan Grill the Chicken
    Lightly season the chicken breast with salt, pepper and thyme.
    Heat some oil in a pan. Once the pan is hot enough, place the chicken breasts skin side down in the pan to start cooking. Roughly 6 minutes a side. Once the chicken is done cooking, set it aside and let it rest for 5 minutes before serving.
    : Finish, Plate and Serve
    Salad:
    In a mixing bowl combine: cherry tomatoes, romaine lettuce, cucumber, green bell pepper. Add black olives. Season with the mustard dressing provided, salt and pepper. Toss well.

    Plate and Serve:
    Plate the grilled chicken and serve it with the salad.