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Chicken Strips with Leek Vinaigrette

Chicken breast strips sautéed in olive oil, served with a tangy leek and orange pepper vinaigrette and melted mozzarella.

ChickenQuickMain CourseHigh Protein

Estimated Nutrition

Per Serving Total
Calories 485.5 kcals 485.5 kcals
Carbohydrates 8.1 grams 8.1 grams
Fat 28.4 grams 28.4 grams
Protein 42.2 grams 42.2 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1.5
tbsp
White Wine Vinegar
Dairy
2
slices
Mozzarella Cheese
to serve
Liquids
50
ml
White Wine
Meat
1
piece
Chicken Breast
cut into strips
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
14
ml
Olive Oil
Vegetables
0.5
piece
Leek
finely chopped
0.25
piece
Orange Pepper
finely chopped

Steps

  • Sweat the leek in a pan with 50ml white wine, vinegar, and chopped pepper for 5 minutes.
  • Season the chicken strips with salt and black pepper.
  • Heat olive oil in a pan and cook chicken for 5 minutes until fully cooked.
  • Spoon the vinaigrette onto a plate and top with chicken and mozzarella slices.