Poultry

Picnic Chicken Bowl

Ingredients

• Chicken breast fillet (cooked, homemade style) — 130 g
• New potatoes (cooked or roasted in wedges) — 140 g
• Iceberg lettuce — 100 g
• Fresh cucumber — 110 g
• Vegetable or olive oil — 15 g (1 tablespoon — divided for cooking the potatoes and dressing the greens)
• Salt, black pepper, dried dill, and garlic powder — to taste
• Lemon juice or apple cider vinegar — 1 tsp (for the dressing)

Instructions

1. 1New Potatoes. Scrub the new potatoes thoroughly with a brush (no need to peel the skin). Cut them into small wedges. Drizzle with a portion of the oil (7 g), season with salt, garlic powder, and dried dill. Roast in the oven at 200°C (400°F) for about 20 minutes until tender (or simply boil them in salted water, then toss with the seasoned oil). Measure exactly 140 g.
2. 2Home-Cooked Chicken. Cut raw chicken breast into bite-sized pieces, then season with salt and black pepper to taste. Pan-fry in a non-stick skillet (you can use a tiny drop of the allocated oil) or bake in the oven alongside the potatoes until fully cooked and juicy (about 15 minutes). Measure 130 g of the cooked meat.
3. 3Fresh Veggies. Chop or tear the Iceberg lettuce coarsely into a deep bowl. Slice the fresh cucumber into half-moons or strips and add to the lettuce. Toss the greens and cucumber with the remaining oil (8 g), lemon juice, and a light pinch of salt.
4. 4Assembly. Put the crunchy dressed iceberg and cucumber mix into a deep serving bowl. Arrange the warm seasoned new potatoes and the juicy home-cooked chicken pieces in neat sections on top.