1 chicken breast with skin on – about 300g
140g Butter Lemongrass Sauce (Art. 55771)
100g baby spinach leaves
3-4 baby carrots
3 mini zucchinis
1 tbsp. spring onions finely chopped
Some lemon juice
Some lemon zest
Some lime zest
For the dill oil
½ bunch of dill
100ml virgin olive oil
For the marinate
8g Poultry Marinade Dry (Art. 51001)
15ml water
15ml olive oil
For the dill oil
Blanch the dill and put it in water with ice. After having it dried, blend it in a thermomix with the olive oil on high speed. Strain through a fine sieve (or chinois etamine).
Serve the spinach on a plate and place the chicken (whole or cut) on top. Add the mini vegetables around the plate and drizzle with the Lemongrass Butter Sauce. Flavour with some dill oil.
Provil S.A.
Industrial Area of Sindos
A3 Road
Thessaloniki, GR-57022
T: +30 2310 795. 730
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Provil S.A.
101 Lavriou Avenue
Glyka Nera Attikis, GR-15354
T: +30 210 6657. 680
[email protected]
Provil S.A.
INDUSTRIAL AREAS. Sindou, A3 Street
57022 Thessaloniki
Tel: +30 2310 795. 730
[email protected]
Provil S.A.
101 Lavriou Avenue
15354 Glyka Nera Attikis
Tel: +30 210 6657. 680
[email protected]
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