Peanut-Crusted Chicken with Salad
20 min
35 min
Easy
2 servings
Nutrition information per 1 serving
- 490 kcal
- 48 g protein
- 21 g fat
- 29 g carbohydrates
Ingredients
Tags
Instructions
Heat oven to 180 °C. Grab a bowl. Mix peanut butter, pressed garlic, caraway, paprika, salt, and eggs.
Coat the fillets in peanut sauce and place them onto a baking sheet covered with baking paper.
Roast at 180 °C for approximately 25–35 mins.
Meanwhile, prepare the salad. Slice the beetroot, and roughly tear the iceberg and butterhead lettuce. Arrange the vegetables on two serving plates.
Blend lemon juice, lemon zest, honey, and soya sauce for the dressing. Sprinkle the vegetables with the dressing.
When the chicken is done, serve it with the side salad.
The Mandimu team
Share your tips and feedback with others
I gave this recipe a second chance because the first time I used homemade peanut butter it didn't work out. Today, with the purchased butter, it was really nutty. I prefer a non-meat diet, but I appreciate that the meat was juicy with a tasty "crust". It could probably be specified which lettuce leaves are meant (except iceberg lettuce). Otherwise, the salad is great as a side dish.
Automatic translation from Slovak