Gaby
Poultry—chicken, turkey, or duck—pairs especially well with bright, fruity, and vegetable sides, including tart apples. Serve it with raw or sautéed onions, bell peppers, green peas, and corn. Roasted chicken breasts go nicely with pumpkin and cauliflower purée, or with a creamy mushroom sauce. Duck plays well with berry sauces, especially cranberry. Roast vegetables and serve them with fried chicken, or toss them into a colorful, nutritious salad that boosts mood and energy on autumn days.
Ingredients (for 6 servings): 400 g chicken fillet, 1 bell pepper, 300 g tomatoes, 1 bunch of lettuce, 3 sprigs of dill, 50 ml soy sauce, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon sesame seeds, black pepper (to taste), 1/3 teaspoon salt.
Slice the chicken fillet as thinly as possible (up to 7 mm thick) and put it in a bowl. Season the chicken with salt and pepper, drizzle the chicken with soy sauce, and mix well. Marinate the chicken for 15 minutes.
Heat the olive oil and sauté the marinated chicken fillet for about 5 minutes on each side. Cut the red or yellow bell pepper into small pieces and sauté it briefly in the same oil used for the chicken.
Tear the washed and dried lettuce leaves by hand and place them on a serving plate. Slice the tomatoes into wedges or rounds and arrange them on the plate. Top the salad with the sautéed chicken fillet and the sweet pepper. Garnish the warm salad with dill, drizzle the salad with balsamic vinegar, and sprinkle the salad with sesame seeds.
Life Hack
Pea or pumpkin purée with celery makes a great side for poultry; avoid serving cabbage.
