Chicken, turkey, and duck are best enjoyed with fruity and vegetable side dishes that include tart apples. You can serve the poultry with raw or sautéed onions, bell peppers, green peas, and corn. Roasted chicken breasts pair well with pumpkin and cauliflower puree, as well as a creamy mushroom sauce. Duck complements berry sauces—especially cranberry. You can roast vegetables and serve them as a side with fried chicken, or mix these ingredients into a nutritious and vibrant salad that will boost your mood and energy during the autumn days.
Ingredients (for 6 servings): 400 g chicken fillet, 1 bell pepper, 300 g tomatoes, 1 bunch of lettuce, 3 sprigs of dill, 50 ml soy sauce, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon sesame seeds, black pepper (to taste), 1/3 teaspoon salt.
Slice the chicken fillet as thinly as possible (up to 7 mm thick) and place it in a bowl. Season with salt and pepper, drizzle with soy sauce, and mix well. Marinate for 15 minutes.
In olive oil, sauté the marinated chicken fillet for about 5 minutes on each side. Cut the red or yellow bell pepper into small pieces and sauté it briefly in the same oil used for the chicken.
Tear the washed and dried lettuce leaves by hand and place them on a serving plate. Slice the tomatoes into wedges or rounds and arrange them on the plate as well. Top with the sautéed chicken fillet and sweet pepper. Garnish the warm salad with dill, drizzle with balsamic vinegar, and sprinkle with sesame seeds.
Life Hack
A great pairing for poultry is pea or pumpkin puree with celery, while cabbage is not recommended.