Informations supplémentaires
30 min.
|
512 kcal
|
easy
|
|
Printable version
1. Bread the chicken
Preheat the oven to 425°F. In a bowl, mix the chicken breasts with the buffalo sauce.
As the buffalo sauce is hot, it is possible to replace the children's portion with a sauce they like. In another bowl, add the panko and season with salt and pepper.
2. Cook the chicken
Spread the breaded chicken breasts on a baking sheet. Brush with olive oil. Bake for 18-22 minutes. Once cooked, cut into pieces.
3. Setup
Cut the romaine lettuce into pieces. Slice the radishes. Cut the cucumber into cubes. Make ribbons with the carrot using a mandolin and a vegetable peeler. Roughly chop the herbs. Cut the lime in half.
4. Make the sauce
In a blender, or using an arm blender, combine the yogurt with the herbs, the juice of half a lime and a drizzle of olive oil. Season with salt and pepper.
5. Plate your dish
Serve the buffalo chicken pieces with the lettuce, the cucumber, the radishes and the carrots. Garnish with the sauce. Bon appétit!
2unitChicken Breast
120mlPanko Breadcrumbs
0.5unitCilantro
0.5unitDill
1unitLime
2unitRadishes
2unitOrganic Nantes carrot (s)
1unitLebanese Cucumber(s)
100gGreek Yogourt 2%
1unitRomaine Lettuce Heart(s)
30mlBuffalo Sauce
What you need
Baking sheet, cooking paper, bowls, arm blender.
512 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
30g
10%
fat
27g
42%
cholesterol
94mg
31%
fiber
4g
16%
protein
38g
saturated
5g
25%
sodium
692mg
29%
sugar
7g
trans
0g