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Nutritional value

	100g	1 meal
Energy (kcal)	92	442
Energy (kJ)	389	1857
Carbohydrates (g)	4.1 g	19.5 g
of which sugars (g)	1.2 g	5.6 g
Fats (g)	4.4 g	21.0 g
of which saturated fatty acids (g)	0.7	3.5
Proteins (g)	10.6 g	50.6 g
Salt (g)	0.2 g	0.9 g

25 min

442 kcal

Chicken with Avocado-Cucumber Salad

Gluten free Lactose-Free Poultry meat

This juicy chicken fillet is accompanied by an avocado-cucumber salad with Korean kimchi added, which adds a nice taste.

Utensils: Cutting board, Knife, Pan, Bowl

Allergens: Peanuts, Sulfur dioxide and sulphites, Sesame seeds, Nut products

Ingredients

Portions

Chicken fillet1 pack, 400g

Olive oil

Sesame seeds1 pack, 8g

Kimchi1 cup, 160g

Avocado1 pc, 150g

Black pepper

Salt

Cajun seasoning1 pack, 5g

Cucumber, long1 pc, 350g

Coriander, fresh1 bunch, 7g

Right to your door!

Exact quantities of ingredients delivered to your doorstep.

So great that I can cook homemade meals for my family instead of ready-made food. And with kids around, I don’t have to spend time on menu planning and shopping.

– Jaanika

Preparation

Peel an avocado and chop into delicious pieces. Chop the coriander and chop the cucumber.

Mix everything in a bowl. Season with salt and kimchi.

Grease the chicken fillet with 1 tablespoon of olive oil, a mixture of Mexican spices (NB! Spicy!), salt and pepper.

Heat the pan over medium heat with a drop of oil. Add the chicken fillets and fry on both sides for 3-4 minutes until the chicken is cooked through and golden.