Iceberg Salad with Chicken Breast and Bell Pepper Vegetables

Ingredients

• 3 chicken breast fillets
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 0.5 iceberg lettuce
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 tbsp oil
• 20 g butter
• 1 bunch chives
• Salt
• Pepper

Instructions

1. 1.

   Tear the iceberg lettuce into bite‑sized pieces, rinse and pat dry.

2. 2.

   Halve the bell peppers, remove seeds, and slice into strips.

3. 3.

   Heat butter and oil in a pan. Season chicken breasts with salt and pepper; cook over low heat for about 12 minutes per side, turning occasionally. Remove from pan.

4. 4.

   Add olive oil to the pan, sauté the pepper strips briefly, season with salt, pepper, and balsamic vinegar.

5. 5.

   Slice the cooked chicken into strips. Arrange lettuce on four plates, top with chicken and pepper mixture, and sprinkle chopped chives before serving.