Garlic and Parmesan Cheeseburger Bombs

Ingredients (makes about 12 bombs):

For the cheeseburger filling:
200g ground beef
1 finely chopped onion
1 tablespoon ketchup
1 tablespoon mustard
1 teaspoon Worcestershire sauce (optional)
100g grated or cubed cheddar cheese
Salt and pepper
For the dough and breading:
1 pizza base or shortcrust pastry
1 beaten egg
50g grated Parmesan cheese
2 chopped garlic cloves
100g breadcrumbs (panko for extra crispiness)
1 tablespoon chopped fresh parsley
Oil for frying

Instructions

1. Prepare the cheeseburger filling:
Heat a pan and fry the onion with a drizzle of oil.
Add the ground beef and season with salt and pepper. Cook, breaking up the meat well.
Stir in the ketchup, mustard, and Worcestershire sauce. Mix well and let cool slightly.
Add the cheddar cheese and mix.
2. Form the bombes:
Roll out the dough and cut out circles about 8 cm in diameter.
Place a spoonful of filling in the center of each circle.
Form the dough into a ball and pinch the edges tightly to seal.
3. Bread the bombes:
In a bowl, mix the breadcrumbs with the Parmesan cheese, chopped garlic, and parsley.
Dip each ball in the beaten egg, then in the breadcrumb-Parmesan cheese mixture.
4. Cook:
Frying option: Heat the oil to 180°C and fry the bombes for 2-3 minutes until golden brown and crispy. Drain on paper towels. Oven option: Preheat the oven to 200°C and bake on a baking sheet lined with parchment paper for 15-18 minutes, until golden brown.
Serving 
Serve warm with burger sauce, a little mayonnaise, or barbecue sauce.

Delicious straight from the oven for a melt-in-the-mouth center!

Introduction: Elevate your appetizer game with our Low-Carb Chicken Taco Wonton Cupcakes—a delightful fusion of Asian and Mexican flavors that reimagines the classic taco in a creative and carb-conscious form. These savory delights offer the perfect balance of seasoned chicken, vibrant vegetables, and a crispy wonton cup, making them an elegant addition to your culinary repertoire. Dive into a world of culinary innovation with this recipe that marries the convenience of wonton wrappers with the bold flavors of chicken tacos.

Ingredients:

For the Wonton Cupcakes:
24 wonton wrappers
1 lb ground chicken
1 packet taco seasoning
1 tablespoon olive oil
1 cup diced bell peppers (assorted colors)
1/2 cup diced red onion
1 cup shredded lettuce
1 cup cherry tomatoes, diced
1 cup shredded Mexican blend cheese
Fresh cilantro leaves for garnish
For the Avocado Lime Crema:
2 ripe avocados
1/2 cup sour cream or Greek yogurt
1 clove garlic, minced
Juice of one lime
Salt and pepper to taste
Instructions:

Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Create Wonton Cups:
Gently press each wonton wrapper into the cups of the muffin tin, forming a cup-like shape. Bake in the preheated oven for 8-10 minutes or until the edges are golden brown and crispy.
Prepare the Chicken Filling:
In a skillet over medium heat, sauté ground chicken in olive oil until cooked through and no longer pink. Stir in taco seasoning, ensuring the chicken is well-coated.
Add Vegetables:
Add diced bell peppers and red onion to the seasoned chicken, cooking until the vegetables are tender yet still vibrant.
Assemble Wonton Cupcakes:
Spoon the chicken and vegetable mixture into each wonton cup, filling them to the top.
Top with Fresh Ingredients:
Sprinkle shredded lettuce, diced cherry tomatoes, and Mexican blend cheese over the chicken filling in each cup.
Bake Until Cheese Melts:
Place the muffin tin back in the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.
Prepare Avocado Lime Crema:
In a blender or food processor, combine ripe avocados, sour cream (or Greek yogurt), minced garlic, lime juice, salt, and pepper. Blend until smooth and creamy.
Garnish and Serve:
Once out of the oven, garnish the Low-Carb Chicken Taco Wonton Cupcakes with fresh cilantro leaves and a dollop of the avocado lime crema.
Serve Warm:
Serve these savory delights warm, allowing your guests to enjoy the crispy texture of the wonton cups and the burst of flavors from the taco-inspired filling.
Nutritional Information: These Low-Carb Chicken Taco Wonton Cupcakes offer a lower-carb alternative to traditional tacos while still delivering a satisfying and flavorful experience. The use of lean ground chicken and vibrant vegetables adds a healthy touch to this appetizer, making it suitable for those mindful of their carb intake.

Conclusion: Delight your taste buds with the innovative and savory charm of our Low-Carb Chicken Taco Wonton Cupcakes—a culinary journey that combines the crispiness of wonton wrappers with the zesty goodness of chicken tacos. From the seasoned chicken filling to the colorful array of vegetables and the creamy avocado lime crema, each element is designed to create a delightful and visually appealing appetizer. Share the joy of these savory cupcakes with friends and family, proving that creative culinary concepts can be both delicious and health-conscious. Embrace the savory elegance of these Low-Carb Chicken Taco Wonton Cupcakes—a perfect addition to your next gathering or appetizer spread.

This smoothie is packed with nutrients, refreshing, and delicious! The pomegranate and chia seeds add a delightful texture and extra health benefits.

Yields: 1-2 servings Prep time: 5 minutes

Ingredients:

• Liquid Base:
  • 1 cup (240ml) unsweetened almond milk (or water, coconut water, or other plant-based milk)
• Greens:
  • 1 cup (packed) fresh spinach (or kale, or a mix of both)
  • Optional for moringa: 1-2 teaspoons moringa powder (start with 1 tsp and adjust to taste)
• Fruit for Sweetness & Creaminess:
  • 1 medium ripe banana (fresh or frozen for a thicker, colder smoothie)
  • 1/2 cup (about 75g) frozen mango chunks or pineapple chunks (adds tropical flavor and creaminess)
• Healthy Fats & Protein (Optional but recommended):
  • 1 tablespoon chia seeds (for blending, in addition to topping)
  • 1 tablespoon almond butter or cashew butter (for extra creaminess and healthy fats)
  • 1/2 scoop protein powder (vanilla or unflavored, optional)
• Flavor Boosters (Optional):
  • 1/2 inch fresh ginger, peeled (for a zesty kick)
  • Juice of 1/2 a lime or lemon (brightens the flavor)
  • A few fresh mint leaves
• Toppings (as seen in image):
  • 1/4 cup pomegranate arils (seeds)
  • 1 teaspoon chia seeds

Equipment:

• High-speed blender

Instructions:

1. Add Liquid First: Pour the almond milk (or your chosen liquid base) into your blender. Adding liquid first helps the blades spin more easily and prevents ingredients from getting stuck at the bottom.
2. Add Greens: Add the spinach (and moringa powder if using) to the blender.
3. Add Fruits: Add the banana and frozen mango/pineapple chunks.
4. Add Optional Boosters: If using, add the chia seeds (for blending), nut butter, protein powder, ginger, lime/lemon juice, or mint leaves.
5. Blend Until Smooth: Secure the lid on your blender and blend on high speed until completely smooth and creamy. You may need to stop and scrape down the sides with a spatula a few times, especially if using a lot of frozen fruit. If the smoothie is too thick, add a splash more liquid until you reach your desired consistency.
6. Taste and Adjust: Taste the smoothie and adjust sweetness or flavor as needed. You can add:
   • More liquid for a thinner consistency.
   • A few drops of honey, maple syrup, or a pitted Medjool date for more sweetness.
   • More fruit for sweetness and thickness.
   • More ginger or lime for a stronger kick.
7. Pour and Top: Pour the smoothie into a glass (or two, if sharing).
8. Garnish: Sprinkle generously with fresh pomegranate arils and chia seeds, as shown in the image.
9. Serve Immediately: Enjoy your refreshing and nutritious green smoothie!

Tips and Variations:

• For a Colder Smoothie: Use frozen banana and/or frozen spinach (if you have it). You can also add a few ice cubes while blending, but this might dilute the flavor slightly.
• Make it Thicker: Use less liquid, more frozen fruit, or add more chia seeds (they absorb liquid and thicken the smoothie).
• Make it Thinner: Add more liquid (water or plant-based milk).
• Different Greens: Feel free to experiment with other greens like kale, romaine lettuce, or even parsley for different nutrient profiles and flavors.
• Other Fruits: Apples, pears, peaches, berries, or avocado (for extra creaminess and healthy fats) can also be great additions.
• Boost Protein: Add Greek yogurt, silken tofu, or your favorite protein powder.
• Boost Fiber: Add ground flax seeds, psyllium husk, or oats.
• Meal Prep Tip: You can pre-portion all the non-liquid ingredients (greens, fruits, optional add-ins) into freezer-safe bags. When you’re ready for a smoothie, just dump the contents of a bag into your blender, add the liquid, and blend!

Enjoy your homemade green smoothie!

Mango Falooda Recipe

Mango Falooda is a refreshing and popular dessert drink, especially in South Asia. It’s a delightful combination of sweet mango pulp, vermicelli, basil seeds (sabja), milk, and a scoop of mango ice cream, often topped with nuts.

Yields: 2-3 servings Prep time: 30 minutes (plus chilling time) Cook time: 10-15 minutes

Ingredients:

For the Mango Base:

• 1 ripe mango (preferably a sweet, non-fibrous variety like Alphonso, Chaunsa, or Sindhri), peeled and diced
• 1/4 to 1/2 cup sugar (adjust to mango sweetness)
• 1/4 cup water (if needed for blending)

For the Vermicelli (Falooda Sev):

• 1/4 cup falooda sev (thin vermicelli)
• 2-3 cups water (for boiling)

For the Basil Seeds (Sabja):

• 1-2 tablespoons basil seeds (sabja seeds)
• 1/2 cup water (for soaking)

For the Milk Mixture:

• 2 cups full-fat milk (chilled)
• 2-3 tablespoons condensed milk (optional, for extra sweetness and creaminess)
• 1/4 teaspoon cardamom powder (optional)

For Assembly:

• 2-3 scoops good quality mango ice cream
• Chopped pistachios or almonds for garnish
• Fresh mango chunks for garnish (optional)
• Mango puree or syrup for drizzling (optional, as seen in the picture)

Equipment:

• Saucepan
• Small bowls
• Blender
• Tall glasses

Instructions:

1. Prepare the Mango Puree: * Cut the peeled mango into small pieces. * In a blender, combine the mango pieces and sugar. Blend until smooth. If the mango is very thick, add 1/4 cup of water to help it blend. * Taste and adjust sugar if necessary. Set aside.

2. Prepare the Basil Seeds (Sabja): * In a small bowl, combine the basil seeds with 1/2 cup of water. * Let them soak for at least 15-20 minutes, or until they swell up and become gelatinous. They will expand significantly. * Drain any excess water if necessary. Set aside.

3. Cook the Vermicelli (Falooda Sev): * In a saucepan, bring 2-3 cups of water to a rolling boil. * Add the falooda sev (vermicelli) and cook according to package directions, usually for 3-5 minutes, until tender but still slightly firm (al dente). Do not overcook, as it can become mushy. * Once cooked, immediately drain the vermicelli and rinse it under cold water to prevent it from sticking together and to stop the cooking process. Set aside.

4. Prepare the Milk Mixture: * In a pitcher or bowl, combine the chilled full-fat milk with condensed milk (if using) and cardamom powder (if using). Whisk well until combined. * Chill this mixture in the refrigerator while you prepare other components.

5. Assemble the Mango Falooda: * Layer 1 (Mango Puree): In the bottom of each tall glass, add a generous layer of mango puree (about 2-3 tablespoons). You can also drizzle some up the sides of the glass as shown in the picture for a nice visual effect. * Layer 2 (Basil Seeds): Spoon about 1-2 tablespoons of soaked basil seeds over the mango puree in each glass. * Layer 3 (Vermicelli): Add a layer of cooked vermicelli (about 2-3 tablespoons) on top of the basil seeds. * Layer 4 (Milk Mixture): Slowly pour the chilled milk mixture into each glass, filling it about two-thirds of the way. * Stir Gently (Optional): You can gently stir the layers with a long spoon to slightly combine them, creating a marbled effect, or leave them distinct. * Top (Mango Ice Cream): Add a generous scoop of mango ice cream on top of each falooda. * Garnish: Drizzle with extra mango puree or syrup (if desired), and sprinkle generously with chopped pistachios or almonds. You can also add a few fresh mango chunks.

6. Serve Immediately: * Serve the Mango Falooda immediately with a long spoon or straw to enjoy all the layers.

Tips for the Best Mango Falooda:

• Mango Quality: The success of this falooda heavily relies on the sweetness and flavor of the mango. Use ripe, sweet, and non-fibrous mangoes for the best taste.
• Chilling is Key: Ensure all components, especially the milk and mango puree, are well-chilled before assembly for a truly refreshing experience.
• Adjust Sweetness: Adjust the sugar in the mango puree and the amount of condensed milk in the milk mixture according to your preference and the sweetness of your mangoes.
• Variations:
  • Add other fruits: You can add a layer of chopped fruits like bananas, grapes, or pomegranates.
  • Rose Syrup: Some people like to add a drizzle of rose syrup for an extra floral note and color.
  • Different Ice Cream: While mango ice cream is traditional, vanilla or kulfi ice cream can also be used.
• Soaking Basil Seeds: Make sure the basil seeds are fully hydrated. They won’t expand further once mixed with other ingredients.
• Presentation: Use tall, clear glasses to show off the beautiful layers of the falooda.

Enjoy your homemade Mango Falooda!

Tropical Oatmeal Smoothie Recipe

Ingredients (Serves 2)

• 1 ripe banana (frozen for creaminess)

• 1/2 cup mango chunks (fresh or frozen)

• 1/2 cup pineapple chunks (fresh or frozen)

• 1/3 cup rolled oats (gluten-free if needed)

• 1 cup unsweetened coconut milk (or any plant-based milk)

• 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)

• 1 tbsp chia seeds (optional, for fiber and omega-3s)

• 1 tbsp honey or maple syrup (optional, based on sweetness)

• 1/2 tsp vanilla extract

• Ice cubes (optional, for thicker consistency)

Instructions

1. Prep ingredients: If using fresh fruit, consider freezing it for a creamier texture. If oats are raw, you can soak them in milk for 10 minutes beforehand to soften (optional).

2. Add to blender:

   • Start with the liquid (coconut milk), then add fruit, oats, yogurt, chia seeds, vanilla, and sweetener (if using).

3. Blend:

   • Blend on high until smooth and creamy. Scrape down the sides as needed.

4. Adjust consistency:

   • Add more milk if it’s too thick, or a few ice cubes for a chillier blend.

5. Serve:

   • Pour into glasses or a bowl. Top with coconut flakes, granola, or more fruit if desired.

Tips & Variations

• Protein Boost: Add a scoop of vanilla protein powder.

• Green Twist: Add a handful of spinach—color changes, taste doesn’t!

• Make-Ahead: Store in the fridge for up to 24 hours. Shake or stir before drinking.

Chocolate Walnut Smoothie / Cocoa Shake

This smoothie is a delicious and indulgent treat that can be enjoyed for breakfast, a snack, or even a dessert. The combination of chocolate and walnuts provides a satisfying flavor and texture.

Yields: 1 serving (can be doubled for two) Prep time: 5 minutes

Ingredients:

• For the Smoothie:

  • 1 ripe banana, preferably frozen (this adds creaminess and natural sweetness, and helps chill the smoothie)
  • 1/4 cup walnuts (you can use raw or lightly toasted for more flavor)
  • 2 tablespoons unsweetened cocoa powder (Dutch-processed for a darker, mellower chocolate flavor, or natural for a more intense chocolatey kick)
  • 1 cup milk (dairy milk such as whole milk, 2% milk, or non-dairy alternatives like almond milk, soy milk, oat milk, or cashew milk)
  • 1-2 tablespoons sweetener (honey, maple syrup, agave nectar, or a few dates; adjust to your sweetness preference)
  • 1/2 teaspoon vanilla extract (optional, but enhances the flavors)
  • Pinch of salt (optional, a tiny bit can really bring out the chocolate flavor)
  • 4-6 ice cubes (if not using a frozen banana, or if you prefer a thicker, colder smoothie)

• For Garnish (Optional but recommended):

  • Chopped walnuts
  • Chocolate shavings or grated chocolate
  • A sprinkle of cocoa powder

Equipment:

• Blender (high-speed blender is ideal for a smooth consistency)
• Measuring cups and spoons
• Drinking glass

Instructions:

1. Prepare the Banana (if not already frozen): If you’re not using a frozen banana, peel a ripe banana, break it into a few pieces, and freeze it for at least 2-3 hours, or overnight. This step is highly recommended for a thicker, colder smoothie. If you don’t have time to freeze, you can use a fresh banana and add more ice.

2. Add Ingredients to Blender: Into your blender, add the following ingredients in this order (this helps with blending):

   • Milk
   • Frozen banana pieces (or fresh banana)
   • Walnuts
   • Cocoa powder
   • Sweetener (start with 1 tablespoon and add more later if needed)
   • Vanilla extract (if using)
   • Pinch of salt (if using)
   • Ice cubes (if using)

3. Blend Until Smooth: Secure the lid on your blender. Start blending on a low speed and gradually increase to high. Blend until the mixture is completely smooth and creamy, with no visible chunks of banana or walnuts. You may need to stop the blender occasionally to scrape down the sides with a spatula, especially if the mixture is very thick. If the smoothie is too thick to blend, add a splash more milk (1-2 tablespoons at a time) until it reaches your desired consistency.

4. Taste and Adjust: Pour a small amount into a spoon and taste. Adjust the sweetness to your liking by adding more honey, maple syrup, or dates. If you prefer a stronger chocolate flavor, you can add another 1/2 teaspoon of cocoa powder. If it’s not cold enough, add a few more ice cubes and blend again briefly.

5. Pour and Garnish: Pour the finished chocolate walnut smoothie into a tall drinking glass.

6. Garnish (Optional): For an extra touch of indulgence and visual appeal, sprinkle some chopped walnuts and chocolate shavings or grated chocolate on top. A light dusting of cocoa powder also works well.

7. Serve Immediately: Enjoy your delicious Chocolate Walnut Smoothie immediately for the best taste and texture.

Tips for Success:

• Frozen Banana is Key: Seriously, a frozen banana makes a huge difference in the creaminess and coldness of the smoothie without diluting the flavor.
• Adjust Sweetness: Start with less sweetener and add more to taste. The ripeness of your banana will also affect the sweetness.
• Nut Butter Variation: For an even richer and nuttier flavor, you can add 1 tablespoon of walnut butter or almond butter.
• Protein Boost: Add 1 scoop of your favorite chocolate or plain protein powder for an added protein boost, especially if you’re having it as a meal replacement.
• Fiber Boost: For extra fiber, consider adding 1 tablespoon of chia seeds or flax seeds. They will also help thicken the smoothie.
• Espresso Kick: For a mocha-flavored smoothie, add 1 teaspoon of instant espresso powder or 1 shot of cooled espresso.
• Thick vs. Thin: Adjust the amount of milk and ice to achieve your preferred thickness. Less liquid and more ice/frozen banana will result in a thicker, almost ice cream-like consistency.
• Walnut Preparation: While raw walnuts are fine, lightly toasting them in a dry pan for a few minutes before adding them to the blender can enhance their nutty flavor. Let them cool before blending.

Enjoy your homemade Chocolate Walnut Smoothie!

Strawberry Tofu Smoothie:

This smoothie is a fantastic way to enjoy a creamy, fruity, and protein-packed beverage. The silken tofu provides an incredibly smooth texture and a good source of plant-based protein, while the strawberries offer natural sweetness and vitamins. The toppings add healthy fats, fiber, and an extra layer of flavor and texture.

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• For the Smoothie:

  • 1 cup frozen strawberries (about 150g)
  • 1/2 cup silken tofu (about 125g) – make sure it’s silken for the creamiest texture
  • 1/2 cup unsweetened almond milk (or your preferred milk)
  • 1-2 tablespoons maple syrup, agave nectar, or preferred sweetener (adjust to taste, depending on the sweetness of your strawberries)
  • 1/2 teaspoon vanilla extract (optional, but enhances flavor)
  • Pinch of salt (optional, brings out the sweetness)

• Optional Toppings (as seen in image):

  • 1-2 tablespoons peanut butter or almond butter, drizzled
  • 1 teaspoon chia seeds
  • 1 teaspoon shredded unsweetened coconut

Equipment:

• Blender
• Tall glass
• Drinking straw (reusable is great!)

Instructions:

1. Combine Smoothie Ingredients: Add the frozen strawberries, silken tofu, unsweetened almond milk, maple syrup (or other sweetener), vanilla extract (if using), and a pinch of salt (if using) to your blender.
2. Blend Until Smooth: Secure the lid and blend on high speed until the mixture is completely smooth and creamy. If the smoothie is too thick, add a splash more almond milk (1-2 tablespoons at a time) until you reach your desired consistency. If you prefer it colder or thicker, you can add a few ice cubes and blend again.
3. Pour into Glass: Pour the finished smoothie into a tall glass.
4. Add Toppings (Optional):
   • Using a spoon or a squeeze bottle, drizzle the peanut butter or almond butter over the top of the smoothie. You can create a wavy pattern like in the image.
   • Sprinkle the chia seeds and shredded coconut over the peanut butter drizzle.
5. Serve Immediately: Insert a straw and enjoy your delicious and nutritious Strawberry Tofu Smoothie right away!

Tips and Variations:

• Make it Thicker/Thinner: For a thicker smoothie, use less liquid or add more frozen fruit/ice. For a thinner smoothie, add more milk.
• Sweetness: Adjust the amount of sweetener based on the ripeness of your strawberries and your personal preference.
• Other Fruits: Feel free to experiment with other frozen berries like raspberries, blueberries, or mixed berries.
• Boost the Protein: For an extra protein boost, you can add 1 scoop of your favorite vanilla or unflavored protein powder.
• Add Greens: Sneak in some nutrients by adding a handful of spinach or kale. You won’t taste it, but it will change the color slightly!
• Nut-Free: If you have a nut allergy, use a nut-free milk like oat milk or soy milk, and omit the nut butter topping.
• Different Toppings: Other great toppings include granola, flax seeds, hemp seeds, fresh fruit slices, or a sprinkle of cinnamon.
• Prep Ahead: You can pre-portion the frozen strawberries and silken tofu into freezer bags for quick smoothie making during the week.

Enjoy your refreshing and healthy Strawberry Tofu Smoothie!

This cake is a delicious option for those looking for gluten-free and lactose-free alternatives, without sacrificing flavor.

If you are looking for a practical, tasty recipe that is perfect for gluten-free and lactose-free diets, this wheat-free and dairy-free raw pumpkin cake will surprise you.

With just a few ingredients and simple preparation in the blender, it results in a soft, slightly sweet cake with an irresistible crunchy crust.

A great option for breakfast, afternoon snack or even to serve on special occasions.

Ready to try it? Let’s get to the recipe!

Ingredients:

• 3 eggs
• 300 g raw pumpkin, peeled and chopped
• 1/2 cup vegetable oil
• 1 cup of sugar
• 185 g rice flour
• 1 tablespoon of baking powder (Royal type)

Cup size: 240 ml

Preparation method:

In a blender, place the eggs, pumpkin, oil and sugar. Blend very well until you obtain a completely homogeneous mixture.

At first, use the pulse function to help the process along if necessary. This can take about 8 minutes — make sure there are no chunks of pumpkin left.

Transfer the mixture to a bowl and gradually add the rice flour, stirring well until completely incorporated.

Finally, add the yeast and mix gently until it is well distributed.

Grease a pan with butter and sprinkle with sugar, if desired — this trick creates a sweet, crunchy crust around the cake, adding a special touch of flavor and texture.

Pour the batter into the pan and, if necessary, level it with a spatula to ensure even baking.

Place in a preheated oven at 180 °C and bake for about 45 minutes, or until golden.

Since we’re using rice flour, it may take a little longer than a traditional recipe — so keep an eye on it and do the toothpick test.

The result is a golden, fluffy cake with an irresistible aroma! The sugar crust is delicious — it’s impossible to eat just one piece.

Crispy Chicken Cutlets with Fresh Tomato and Basil Salad
Ingredients:
1.5 lbs chicken breast, thinly sliced
¼ cup egg whites
¾ cup Italian seasoned breadcrumbs
Olive oil spray
10 oz cherry tomatoes, halved
½ cup red onion, diced
2 oz fresh mozzarella, chopped
¼ cup fresh basil, chopped
1 tablespoon balsamic vinegar
½ teaspoon kosher salt
Fresh cracked pepper, to taste
2 cups arugula
1 tablespoon balsamic glaze
Directions:
Prepare the air-fried chicken cutlets according to your preferred recipe .
Arrange the arugula on a serving platter.
Place the cooked chicken cutlets on top of the arugula.
In a small bowl, combine the halved cherry tomatoes, diced red onion, chopped mozzarella, and basil. Add the kosher salt and balsamic vinegar, and mix well.
Spoon the tomato mixture over the chicken cutlets.
Drizzle with balsamic glaze before serving.
Prep Time: 15 minutes | Cooking Time: Varies based on chicken preparation | Total Time: 15 minutes
Kcal: 350 kcal | Servings: 4