Caesar salad with chicken and roasted potatoes 808 kcal
Ingredients
Kale – 35g
Romain Lettuce – 75g
Turkey bacon – 100g
potato 300g
Chicken breast fillet, raw – 225g
Garlic clove 1-2 pc
Dijon mustard 1-2 tsp
Instructions
- preheat the oven to 200 grade (gas) or 180 fan . Rinse and scrub the potatoes under cold water ( or peel them if you prefer), then cut them into wedges. Add the potatoes to a lined baking tray and cook them in the oven for approximately 30 minutes depending on their size or until soft. When done, let cool
- Make the dressing by mixing the anchovies, garlic, lemon juice, and mustard in a food processor or blender. season with salt and pepper.
- Rinse the vegetables. Chop the kale and lettuce into smaller pieces. slice the turkey bacon.
- Fry the turkey bacon in a frying pan on medium-high heat with the cooking spray. add the chi ken after 5 minutes and fry until it is golden and cooked through and turkey bacon is crispy. Slice the chicken widthway afterwards. Season with salt and pepper.
- Mix the vegetables and potatoes with the dressing in a large bowl.
- Top the salad with the chicken, turkey bacon and grated parmesan and serve. enjoy.
Rice with chicken & broccoli 1,000 kcal
Ingredients
Chicken breast 250g
Brown Rice Uncooked 60g
Broccoli/ Lettuce 90g