Informations supplémentaires
30 min.
|
461 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the bread into small cubes. Chop the lettuce. Cut the bell pepper into slices. Peel the ear of corn and cut it in half.
2. Cook the croutons
Put the bread cubes on a baking sheet lined with baking paper. Add a drizzle of olive oil, salt and pepper and mix. Bake in the oven for 7-9 minutes or until browned.
3. Cook the vegetables
Put the bell pepper and the corn in a bowl with a drizzle of vegetable oil, salt and pepper. Mix. Warm up a grill pan or regular pan over high heat. Cook the bell pepper and the corn for 2-3 minutes on each side or until browned. Remove from the pan. Slice the corn kernels off the cob.
4. Cook the chicken
Add salt and pepper to the chicken. Reduce the heat to medium. Cook the chicken strips 3-4 minutes on each side or until the chicken is fully cooked and browned.
5. Make the sauce
In a bowl, put the honey, the Dijon mustard, the spices (to taste), the juice of half a lemon and 1/4 2P | 1/3 3P cup of olive oil. Whisk.
6. Plate your dish
Mix the lettuce with the chicken, the vegetables, the sauce and the crumbled feta. Serve and garnish with the croutons. Add salt and pepper to taste. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!
280gChicken strap
0.5unitRomaine Lettuce Heart(s)
1unitHoney
15mlDijon Mustard
40gFeta Cheese
1unitCorn Cob(s)
1unitPepper(s)
1unitCiabatta Bread
2gSpice Mix (dried oregano,garlic powder)
0.5unitLemon
What you need
Grill pan, Bowls, Whisk, Sheet pan, Tongs.
461 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
47g
16%
fat
12g
18%
cholesterol
131mg
44%
fiber
5g
20%
protein
44g
saturated
5g
25%
sodium
551mg
23%
sugar
17g
trans
0g