Recipe

Grilled chicken breast with boiled potatoes and green salad

Name: Grilled chicken breast with boiled potatoes and green salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 300 g chicken breast fillet; 1 tbsp olive oil; 1 tsp paprika; ½ tsp garlic powder; salt to taste; pepper to taste; lemon juice; 400 g potatoes; salt to taste; butter optional, for seasoning; 100 g lettuce leaves mixed; 100 g cherry tomatoes halved; ½ cucumber thinly sliced; 30 g feta cheese; ½ tbsp pumpkin seeds; ½ tbsp sunflower seeds; 1 tbsp olive oil; lemon juice to taste; salt to taste; pepper to taste

Tender grilled chicken breast with boiled potatoes & a fresh green salad – a light, balanced lunch full of nutrients.

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Preparation: 10 min
Cooking: 25 min
Total: 35 min
Serves: 2 servings
Energy: 480 kcal / serving

Ingredients

1 serving

Amounts for 1 serving ·

For the chicken

150 gchicken breast fillet
½ tbspolive oil
½ tsppaprika
¼ tspgarlic powder
salt, to taste
pepper, to taste
lemon juice

For the boiled potatoes

200 gpotatoes
salt, to taste
butter, optional, for seasoning

For the green salad

50 glettuce leaves, mixed
50 gcherry tomatoes, halved
¼cucumber, thinly sliced
15 gfeta cheese
¼ tbsppumpkin seeds
¼ tbspsunflower seeds
½ tbspolive oil
lemon juice, to taste
salt, to taste
pepper, to taste

Nutrition facts

for 1 serving · Serving 1

480 kcal

Protein: 35 g; 29 % of energy
Carbohydrates: 40 g; 33 % of energy
Fat: 20 g; 38 % of energy

of which sugars	5 g
Fibre	6 g

Instructions

Cooking the chicken:
Mix the olive oil with the paprika, garlic, salt and pepper. Rub the chicken breast with this mixture and leave it to marinate for 10–15 minutes.
Heat a griddle pan or a grill over a medium heat. Cook the chicken breast for about 6–8 minutes on each side, until it is cooked through and browned. Once you have taken it off the grill, you can drizzle it with a little lemon juice for extra flavour.
Preparing the potatoes:
Peel the potatoes and cut them into large pieces.
Boil them in salted water for 15–20 minutes, until soft. Drain them and season with olive oil or butter, salt and pepper, as you like.
Preparing the salad:
In a large bowl, mix the salad leaves, cherry tomatoes, cucumber, feta cheese and pumpkin and sunflower seeds.
Drizzle with olive oil and lemon juice. Season with salt and pepper and mix well.
To serve:
Arrange the grilled chicken breast, the boiled potatoes and the salad on the plate. If you like, you can add a little more salt and pepper.