Pepper and pomegranate salad with arugula and marinated chicken breast fillet

Ingredients for 2 servings:

• 3 large bell peppers, red
• 1 pomegranate
• 150 g feta cheese or goat cheese
• 1 small shallot(s) or onion, red
• 100 g arugula
• 4 tbsp olive oil
• 2 tbsp pomegranate vinegar
• salt and pepper
• some pumpkin seed oil
• e.g. parsley, pine nuts or walnuts, optional
• 2 chicken breast fillets
• 3 tbsp soy sauce, sweet
• 2 garlic cloves
• salt and pepper
• 1 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

a light low-carb salad with feta cheese

Deseed and halve the peppers. Place skin-side up on a baking sheet, place on the top rack of the oven, and grill at 180-200°C using top heat or the grill function until the skin turns black. Remove the peppers from the oven and remove the skin. Then cut the peppers into bite-sized pieces and place them in a bowl. Deseed the pomegranate and add the seeds to the peppers in the bowl. Crumble the feta cheese and add it. Finely chop the shallot or red onion and add it to the bowl. Mix everything well with the olive oil, vinegar, salt, and pepper. Arrange the washed arugula on a large plate. Drizzle a few drops of pumpkin seed oil over the arugula. Arrange the prepared salad on top of the arugula and optionally sprinkle with chopped parsley, toasted pine nuts, or walnuts. Cut the chicken breast fillets into bite-sized pieces and marinate in the sweet soy sauce and finely chopped garlic with a little salt and pepper, ideally for at least 30 minutes. Heat the oil in a pan and fry the chicken pieces until golden brown. Arrange the chicken breast fillets next to the salad and serve immediately.