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希腊鸡肉沙拉

柠檬香草烤鸡铺在爽脆的罗马生菜上，搭配黄瓜、番茄、卡拉马塔橄榄、红洋葱和菲达芝士碎，淋上明亮的牛至油醋汁。

LunchGreekEasy

15 min

Prep

12 min

Cook

27 min

Total

Servings

Easy

Difficulty

Instructions

鸡胸肉用橄榄油、一半柠檬汁、牛至、盐和胡椒腌制至少10分钟。

煎烤锅或平底锅大火加热，鸡肉每面煎5-6分钟至内部温度达74度。休息5分钟后切片。

Tip: 烹饪前将鸡肉拍至均匀厚度，可以让受热更均匀。

小碗中将橄榄油、红酒醋、剩余柠檬汁、盐和胡椒搅拌均匀做成油醋汁。

大碗中放入罗马生菜、番茄、黄瓜、橄榄和红洋葱，淋上油醋汁拌匀。

将沙拉分装到盘中，铺上鸡肉片和菲达芝士碎，立即享用。

Nutrition per Serving

420kcal

Calories

38g

Protein

14g

Carbs

24g

Fat

Fiber

Watch It Being Made

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希腊鸡肉沙拉

Ingredients

鸡肉用

沙拉用

油醋汁用

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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