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Chicken Fillets on Snow Peas Salad

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 166 kcal

Ingredients
 

  • 4 Chicken fillets approx. 200 g each
  • Salt pepper
  • 150 g Thickened cranberries from the glass
  • 3 tbsp Oil
  • 2 tbsp Soy sauce
  • 500 g Snow peas
  • 40 g Pine nuts
  • 2 Spring onions
  • 2 tbsp White wine vinegar
  • 1 tsp Sugar
  • Pink pepper berries

Instructions
 

  • Wash the fillets and pat dry. Season with salt and pepper. Mix the cranberries with 2 oils and soy sauce. Brush the fillets all around with it. Place the fillets in a roasting pan or a fire-proof glass dish and fry in a preheated oven (200 ° C, convection: 175 ° C) for about 20-25 minutes.
  • Clean and wash the snow peas and cut lengthways into strips. Roast the pine nuts in a non-stick frying pan. Take out and let cool on a plate. Heat 1 tablespoon of oil in a pan. Steam the snow peas in the hot oil for about 5 minutes.
  • Clean and wash the spring onions and cut into fine rings. Season the snow peas with wine vinegar, sugar, salt and pink pepper berries. Fold in the spring onion rings and roasted pine nuts.
  • Take the chicken fillets out of the oven and let them rest briefly. Then cut the fillets into pieces. Arrange the sugar snap salad on plates and place the cranberry fillets on top.
  • White bread tastes good with it.
  • Tip 6: If you don't like soy sauce or are allergic to soy, you can replace it with lemon juice.

Nutrition

Serving: 100gCalories: 166kcalCarbohydrates: 7.4gProtein: 3.6gFat: 13.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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