Chicken Strips with Leek Vinaigrette

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

Chicken Quick Main Course High Protein

Estimated Nutrition

Calories

485.5

kcal / serving

485.5 kcal total

Carbs

8.1g

per serving

8.1 g total

Fat

28.4g

per serving

28.4 g total

Protein

42.2g

per serving

42.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

1.5

tbsp

White Wine Vinegar

Dairy

slices

Mozzarella Cheese

to serve

Liquids

White Wine

Meat

piece

Chicken Breast

cut into strips

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

0.5

piece

Leek

finely chopped

0.25

piece

Orange Pepper

finely chopped

Method

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.