Broccoli Salad

Ingredients

• 3 cloves garlic
• 4 chicken breast fillets (150 g each)
• 1 Organic lemon
• 3 tbsp olive oil
• Salt
• Pepper
• 3 tbsp walnuts (15 g each)
• 1 broccoli head
• 1 apple
• 0.5 onion
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Peel the garlic and slice thinly. Pat the chicken fillets dry with paper towels. Wash the lemon, pat it dry, grate the zest finely, then halve and squeeze out the juice.

2. 2.

   Heat 1 tablespoon of oil in a pan. Season the chicken with salt, pepper and garlic, then brown each side for 4 minutes over medium heat. Deglaze with lemon juice. Transfer the fillets to a baking dish and bake at 160 °C (140 °C fan‑forced; gas: level 2–3) until cooked through, about 10–15 minutes depending on thickness.

3. 3.

   While the chicken cooks, toast the walnuts in a dry pan over medium heat for 5 minutes, then chop finely. Clean and wash the broccoli, grate it with a coarse grater down to the stem. Wash the apple, core it and dice into ~1 cm cubes. Peel the onion, halve it and slice into thin half‑rings. Combine all prepared ingredients in a bowl with remaining oil, vinegar, salt and pepper, then serve the broccoli salad topped with the lemon‑garlic chicken.