Chicken Breast in Marinade with Green Salad

Ingredients

• 600 g chicken breast fillet (pre-cooked, skinless)
• 1 tbsp sweet paprika powder
• 0.25 tsp chili powder
• 1 tsp curry powder
• a pinch ground cumin
• Salt
• Pepper (freshly ground)
• olive oil
• 200 g mixed salad greens (e.g., arugula, oak leaf, spinach, romaine lettuce)
• 1 stalk leek
• 250 g natural yogurt
• 3 tbsp sour cream
• 3 tbsp crème fraîche
• a pinch sugar
• Lemon juice
• 1 tsp freshly chopped dill
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash and pat the meat dry. For the marinades mix spices with 5 tbsp oil, brush onto the meat and let it marinate covered for 30 minutes.

2. 2.

   Wash, rinse, trim, and spin the salad greens dry.

3. 3.

   Rinse the leek, trim, cut diagonally into rings, blanch in boiling salted water for 2 minutes, drain, shock in cold water, and pat dry.

4. 4.

   Preheat the oven to 200°C (Oven + fan).

5. 5.

   Place the meat on a greased baking sheet and roast in the preheated oven for 20-25 minutes.

6. 6.

   Whisk yogurt with sour cream and crème fraîche, season with salt, pepper, sugar, and lemon juice. Fold in herbs.

7. 7.

   Combine salad greens with leek, plate, divide the roasted chicken into bite-sized pieces, arrange on top, and serve dressing separately.