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Estimated Times |
Preparation time: 15
Cooking time: 10
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Ingredients
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servings
350 | g | Chicken fillet |
6 | tsp | Olive oil ~27.3 g |
0.5 | tsp | Sea salt ~2.8 g |
0.5 | tsp | Lemon pepper ~1.5 g |
1 | tbsp | Tarragon ~2.3 g |
300 | g | Honeydew melon |
0.5 | pcs. | Cucumber ~150 g |
200 | g | Cherry tomatoes |
150 | g | Sugar pea |
1 | tsp | Mint ~1 tsp |
1 | tsp | White sugar ~4.5 g |
1 | pcs. | Lime ~60 g |
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Directions
Remove the melon skin and seeds and chop into cubes. Thinly slice the cucumber and quarter the tomatoes. Place in a bowl together with the sugar peas, and refrigerate.
(If the sugar peas are frozen, defrost by boiling for 1-2 mins. Cool before adding them to the dish)
Brush the chicken fillets with 1/3 of the oil and season with salt and lemon pepper.
Chop the tarragon and mint. Sprinkle the tarragon over the chicken and put the mint to one side. Brown the chicken fillets on both sides and then fry for approx. 8 mins. on each side until they are cooked through.
Make a dressing out of the rest of the oil, lime juice and chopped mint. Add sugar/sweetener to taste. Pour the dressing over the melon salad and serve with the chicken.
Tip
You can also try using other types of melon for this recipe, such as galia.
Nutritional data
456 Kcal Per Serving F: 24 g, P: 39 g, C: 22 g, DF: 5 g 912 Kcal (84 Kcal/100 g)
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More statistics |
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