Sparta plate "300"

Ingredients for 2 servings:

• 400 g chicken fillet(s)
• 400 g honeydew melon(s)
• 2 bananas
• 50 g red cabbage, raw, finely grated
• 2 tbsp olive oil, for the dressing
• 2 tbsp Balsamic vinegar, dark
• 2 tsp, heaped honey
• 4 tbsp oat flakes, wholegrain

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cut the chicken fillet, melon, and banana into bite-sized pieces. Arrange the melon and banana on shallow plates. Sear the chicken fillet in a little fat until cooked to the desired doneness, seasoning with salt and pepper. Add the fillet to the plates, reserving the fat in the pan. Scatter the grated red cabbage over the top. Toast the oats in the fat over high heat until crispy, stirring frequently, otherwise they will burn quickly. Whisk together the oil, vinegar, and honey to make a dressing and carefully drizzle over the plates with a tablespoon. Spoon the toasted oats over the top.