Pan-Fried Chicken Breast Light Bowl
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Instructions
Ingredients
1
Marinate chicken breast with salt, black pepper, garlic powder, chili powder and olive oil for 10 minutes.
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2
Cut baby corn in half, wash cherry tomatoes, cucumber and salad greens.
0:20
3
Mix mayonnaise, lime juice, yellow mustard, mustard seeds, ketchup, milk and black pepper in a bowl to make sauce.
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4
Heat a pan, add the marinated chicken breast and fry until golden and crispy.
0:52
5
Add baby corn, fry until golden brown, season with salt and pepper.
1:00
6
Peel avocado and cut into thick slices, slice chicken breast diagonally, cook a soft-boiled egg.
1:10
7
Line a plate with salad greens, add cucumber slices, cherry tomatoes and fried baby corn, drizzle with the sauce and mix well.
1:24
8
Top with chicken slices, avocado slices, arrange soft-boiled egg and cherry radish, sprinkle with white sesame seeds and parsley flakes, decorate with two-color vegetable seedlings to serve.
1:40
