Grilled Portobello and chicken breast with cabbage salad
- 8 Portobello mushrooms
- 2 whole sliced chicken breast fillets
- garlic, oil, salt, pepper
For the salad: white cabbage, lemon, fresh dill, salt, olive oil
Cut small slices of the chicken breast, place in the garlic-oil-salt-pepper marinade and allow to stand.
Cut the Portobello mushrooms horizontally in half like a bun. Sprinkle with olive oil, salt and pepper.
Grill first the chicken breast, then the mushrooms on both sides.
Cut the white cabbage into thin strips. Make a dressing from lemon juice, salt, chopped fresh dill and olive oil, then gently turn the cabbage into it.
Place the chicken between the two slices of mushrooms and eat immediately with fresh salad.