Raw vegetable platter

Ingredients for 1 servings:

• 50 g chicken breast
• salt and pepper
• Paprika powder
• 150 g tomatoes
• 200 g cucumber(s)
• 150 g carrot(s)
• 1 stalk of celery
• ½ bunch radishes
• ½ bell pepper(s), yellow
• 2 mushrooms, fresh
• 2 tbsp cress
• 100 g curdled milk, 3.5% fat
• 1 tsp horseradish, grated
• 1 tbsp lemon juice
• ½ small onion(s)
• Sugar
• 2 tbsp chives
• 1 wholemeal roll

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

How to stay fit through the winter

Season the chicken and grill or pan-fry on both sides. Then let it cool. Wash and trim the vegetables. Brush and grate the carrots, cut the tomatoes into eighths, and cut the cucumber into sticks. Slice the celery and radishes, strip the bell pepper, and thinly slice the mushrooms. Roughly chop the cress. Arrange the vegetables on a plate and scatter the cress evenly over them. Cut the chicken into strips and arrange them over the vegetables. Mix the sour cream with the horseradish, lemon juice, seasonings, chopped onion, and chives, then drizzle the sauce over the vegetables. Serve with the bread roll.