Name: Not Again - Grilled Lemon & Herb Chicken With Mediterranean Salad & Rosemary Potatoes
Yield: 6
Ingredients: Ingredients; Chicken: 600 g skinless chicken breast fillets;; 1 tbsp extra-virgin olive oil;; 2 tbsp fresh lemon juice;; 1 tsp dried oregano;; 1 tsp paprika;; 1 garlic clove, crushed;; black pepper; Potatoes:; 500-600 g red potatoes;; 1 tbsp extra-virgin olive oil;; 1 tsp rosemary or oregano;; black pepper;; small pinch of salt; Salad:; 2 Lebanese cucumbers;; 3 large ripe tomatoes;; 1 red capsicum;; ½ small red onion;; 2 cups mixed salad leaves;; ½ cup fresh parsley;; optional fresh basil or mint; Dressing:; 1 tbsp extra-virgin olive oil;; 1½ tbsp fresh lemon juice;; ½ tsp German mustard;; black pepper

Your session has expired.

No results to search

Ingredients

Chicken: 600 g skinless chicken breast fillets;

1 tbsp extra-virgin olive oil;

2 tbsp fresh lemon juice;

1 tsp dried oregano;

1 tsp paprika;

1 garlic clove, crushed;

black pepper

Potatoes

500-600 g red potatoes;

1 tbsp extra-virgin olive oil;

1 tsp rosemary or oregano;

black pepper;

small pinch of salt

Salad

2 Lebanese cucumbers;

3 large ripe tomatoes;

1 red capsicum;

½ small red onion;

2 cups mixed salad leaves;

½ cup fresh parsley;

optional fresh basil or mint

Dressing

1 tbsp extra-virgin olive oil;

1½ tbsp fresh lemon juice;

½ tsp German mustard;

black pepper

Steps

1. Prepare the chicken: If the breasts are thick, gently flatten them to an even thickness. Mix olive oil, lemon juice, oregano, paprika, garlic and black pepper. Coat the chicken and refrigerate for 20-30 minutes.

2. Prepare the potatoes: Wash the potatoes well and leave the skins on. Cut into 2-3 cm chunks.
Microwave or boil for 8-10 minutes, until just starting to soften. Drain and allow to steam-dry for a couple of minutes. Toss with olive oil, rosemary or oregano and black pepper.

3. Prepare the salad: Slice the cucumbers, cut the tomatoes into wedges, slice the capsicum and red onion, and combine with salad leaves and parsley. Keep chilled. Mix the dressing ingredients separately.

4. Grill: Heat the barbecue/grill to medium-high. Start the potatoes first and grill until golden and tender, turning occasionally. Grill the chicken for approximately 5-7 minutes per side, depending on thickness, until cooked through. The thickest part should reach 75°C.

5. Rest: Remove the chicken and rest for 5 minutes, then slice.

6. Serve: Dress the salad just before eating. Serve the grilled chicken with the potatoes and cold salad.
Add lemon wedges if desired.
Serving for your fatty-liver plan
Have a moderate serving of potatoes and plenty of chicken and salad. The 33-year-old family member can have a larger serving of chicken and potatoes according to appetite. Water is a good drink choice on a hot day.

Nutrition Facts

Calories

645kcal

32%
Fat

24g

36%
Saturated Fat

5g

25%
Carbohydrates

48g

16%
Fiber

7g

28%
Sugar

13g

26%
Protein

56g

112%
Cholesterol

160mg

53%
Sodium

105mg

4%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Shopping check
Chicken • red potatoes • Lebanese cucumbers • ripe tomatoes • red capsicum • red onion • mixed salad leaves • parsley • lemons • garlic • extra-virgin olive oil • German mustard • oregano • paprika • rosemary • black pepper.

Not Again - Grilled Lemon & Herb Chicken With Mediterranean Salad & Rosemary Potatoes

Ingredients

Potatoes

Salad

Dressing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts