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Ingredients

  1. Chicken breast without skin 100 g
  2. Lettuce 10 g
  3. Marinated green olives 20 g
  4. Olive oil 10 g
  5. Tomato 85 g
  6. Wholemeal rye bread 35 g

Preparation

Additional ingredients: lemon zest, lemon juice, garlic, dried thyme, sea salt, freshly ground black pepper, fresh thyme branches (optionally). Wash and dry the chicken fillet, slice into long strips. Beat the meat gently with a meat pounder, season with sea salt and pepper. Mix lemon juice and lemon zest in a bowl, add squeezed garlic, thyme and olive oil. Soak the chicken in the marinade for a while, sprinkle with a lot of thyme. Heat the grill or the oven. Put the chicken on the grill or on a baking tin in the oven. Grill / roast the meat until you like it (it's usually 4-6 minutes for grill, a bit longer in the oven - depending on the thickness of the meat strips). Make sure it's not dry. The meat should be golden outside and soft and juicy inside. Serve with green olives on a lettuce leaf decorated with a tomato.