Grilled chicken fillet with vegetables

1. 1 Chicken breast filletpack 800 g ≈ $7.36 160 g
2. 2 Zucchini≈ $3.00 per kg 120 g
3. 3 Bell peppers≈ $6.00 per kg 100 g
4. 4 Olive oil 10 ml
5. 5 Lemon≈ $4.65 per kg 15 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Paprika 1 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the chicken¹ fillets, zucchini² and pepper; pat the fillet dry with paper towels and pound to 1.5 cm thick. Preheat a grill pan over medium-high heat until hot and ready to cook.

2. Preparation: rub the fillet with a mixture of oil, crushed garlic⁶, paprika, salt and pepper; let marinate for 5–10 minutes at room temperature.

3. Prepare vegetables: slice the zucchini² into 0.5 cm rounds; slice the pepper into strips 1–1.5 cm wide. Lightly brush the vegetables with oil.

4. Grill: place the fillet on the grill pan; cook over medium heat for 5–6 minutes per side until golden and cooked through; check internal temperature to at least 74°C.

5. Grill: roast the vegetables on the same pan for 3 minutes per side, until light caramelization and tenderness; vegetables should hold their shape and stay juicy.

6. Finish with lemon⁵: after cooking, drizzle the fillet and vegetables with fresh lemon juice; keep on the heat for an additional 1 minute for aroma.

7. Serve: remove from heat, let the fillet rest for 3 minutes under foil; serve with the vegetables and a lemon⁵ wedge; if desired, add an extra squeeze of lemon on the plate.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.