Ingredients
For
3
portions
grams
grams
Chicken breast fillets
Salt pepper
TL
TL
Sweet paprika powder
grams
grams
Sesame seeds
(mixed)
Shallot
grams
grams
Ginger
grams
grams
Chard
(colorful)
EL
EL
peanut oil
EL
EL
Ponzu sauce
(slightly sour Japanese seasoning sauce)
preparation
Pat the chicken breast fillet dry and cut into approx. 1.5 cm cubes. Season all over with salt, pepper and paprika powder and roll in sesame seeds. Spread on a baking tray lined with baking paper and bake in the preheated oven on the middle rack at 200 degrees (fan oven 180 degrees) for about 25 minutes.
Halve the shallot and cut into fine strips. Peel the ginger and cut it into fine strips. Clean the chard, rinse it, pat dry, remove the leaves from the stems and cut the stems into coarse pieces. Heat peanut oil in a pan. Sauté the chard stalks over medium heat for 3 minutes. Add ginger, shallot and chard leaves and sauté for about 2 minutes. Season with salt, pepper and ponzu sauce. Remove the sesame nuggets from the oven, top with ponzu chard and serve.
Commodity knowledge
Chard is a great source of important nutrients such as calcium, sodium, vitamin C and beta-carotene. Also rich in potassium, the leafy vegetable has also been proven to protect against arteriosclerosis – and, because of its high iron content, against anemia.
This recipe appeared in issue 05/2024.