15-120 minutes - salting
35 minutes - cooking
One serving
For chicken:

  • 120 g chicken fillet
  • 10 ml soy sauce *
  • 10 ml olive oil
  • 1/3 tsp smoked paprika
  • 1/4 tsp dry onion
  • 1/4 tsp dry garlic
* Soy sauce can be replaced with gluten-free Tamari sauce

For garnish:
  • 50 g onions
  • ½ a clove of garlic
  • 10 g celery stalk
  • 1/2 tsp seed black and white mustard
  • 50 g chopped tomatoes in juice
  • 100 ml broth
  • 80 g boiled or canned chickpeas
  • Busols Rustic Heritage Salt
  • 50 g broccoli
  • 5 g chili
  • 1 pc of radish
Trim the edges of the chicken breast, even out the steak thickness.

Marinate the steak in a mixture of soy sauce, olive oil and spices. Leave on for 15 to 120 minutes.

Then fry the chicken breast steak in a preheated pan on both sides for about 3-5 minutes. Remove from heat and let the meat rest for 2-5 minutes. Slice.

Finely dice the onion and garlic. Peel the celery stalk and cut into slices 2-3 mm thick.

Fry the mustard seeds in a dry frying pan, add the onion, garlic and fry for a couple of minutes, then add the celery stalk.

Cook until the onions are soft, then add the tomatoes, fry for a couple of minutes and add the broth and chickpeas.
Lower the temperature. Cook everything together for about 10 minutes.

Season with Busols Rustic Heritage salt.

Boil broccoli in salted water for about 5 minutes over medium heat.

Put chickpeas and broccoli on a plate, chopped chicken breast steak on top. Cut radish in half.

Season with Busols Rustic Heritage Salt and pour over with olive oil.
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