Grilled chicken breasts and romaine lettuce
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 523, total fat 23 G., saturated fats G., proteins 43 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 523, total fat 23 G., saturated fats G., proteins 43 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.
Grilled chicken breasts and romaine lettuce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g chicken breast fillet, cut into pieces
- 1 1/4 tsp coarse salt, plus more as needed
- 1/4 cup olive oil, plus more for drizzling
- 2 tsp red wine vinegar, and a little more for sprinkling
- 2 tbsp chopped fresh oregano
- 1 tbsp chopped shallot or red onion
- 1 teaspoon crushed garlic
- 1/4 tsp red pepper flakes
- 1 head romaine lettuce, cut lengthwise into four parts
- 1.5 cups breadcrumbs
- 1/4 tbsp. grated parmesan cheese
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Recipes with similar ingredients: chicken breasts, wine vinegar, oregano, shallots, red onion, garlic, red pepper flakes, romaine lettuce, breadcrumbs, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat the grill to medium. Soak 8 wooden skewers in water for about 15 minutes.
- Meanwhile, prepare the dressing: Whisk olive oil, vinegar, oregano, shallot, garlic, red pepper flakes, and 1 1/4 teaspoons salt in a large bowl. Coat the romaine lettuce halves with 1 teaspoon of the dressing.
- Place the chicken pieces in a bowl with the remaining dressing and stir. breadcrumbs and shake. Thread the chicken pieces onto wooden skewers, leaving a small gap between each piece.
- Place the skewers on the grill and cook, turning occasionally, until cooked through, 8 to 10 minutes. Add the romaine lettuce and grill lightly on both sides, until charred, 1 to 2 minutes each.
Transfer the grilled romaine lettuce to a serving platter, drizzle with olive oil and wine vinegar, and season with salt. Arrange the chicken breasts alongside and sprinkle with Parmesan cheese.
We offer another one Fried chicken breast salad recipe.
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