Ingredients for 2 persons:
400 g cauliflower
100 g arugula
25 ml olive oil Crudigno
lemon peel, grated
Crudigno balsamic vinegar
ground coriander
250 g chicken, marinated in parsley and sesame oil with red pepper
Cauliflower, broken up into small florets, put in a baking dish; add lemon rind, spiced salt, sprinkle with olive oil and arrange ground coriander, as well as small pieces of chicken. All stir and bake in the oven at 200 ° C for about ten minutes, stir again and bake for another ten minutes until gets a nice golden color and while the chicken is baked. Serve with arugula seasoned with Crudigno emulsion made of balsamic vinegar and sesame oil.
Easy autumn meals – Dinner
Pretti team in collaboration with:
mag.nutr. Nenad Bratković, univ.mag.pharm.
NutriKlinika nutrition counseling
NutriConsult d.o.o. consulting
