Chicken Kefir Okroshka

1. 1 Chicken breast filletpack 800 g ≈ $7.23 100 g
2. 2 Kefirpack 900 ml ≈ $2.13 250 ml
3. 3 Cucumbers≈ $3.67 per kg 100 g
4. 4 Radishespack 300 g ≈ $1.80 60 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Green onionspack 50 g ≈ $1.30 10 g
7. 7 Dillpack 50 g ≈ $1.80 8 g
8. 8 Mustard 3 g
9. 9 Salt 1 g

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

Method

1. Poach the chicken¹ in cold water, bring to a boil, skim off the foam, then simmer covered for 15 minutes until fully cooked—white meat, clear juices. Cool and chop into 1 cm cubes.

2. Hard-boil the egg for 10 minutes, cool in cold water, peel, and chop into 1 cm cubes.

3. Cube the cucumber³ and radish⁴ into 1 cm pieces, then finely chop the green⁶ onion and dill⁷.

4. In a bowl, combine the chicken¹, egg, cucumber³, radish⁴, and half the herbs.

5. Mix mustard and salt into the cold kefir², pour over the chicken¹ and veggies, and stir well.

6. Chill the okroshka in the fridge for 15 minutes, serve in bowls, and top with the remaining herbs.

In short

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