Chicken breast with a BBQ rub
with potato, corn and spinach salad with buttermilk and basil
Informations supplémentaires
35 min.
|
624 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Cut the potatoes into cubes and the corn in half. Put in a pot of salted water and bring to a boil. Cook the potatoes and corn 8-9 minutes. Drain and rinse under cold water for 1-2 minutes. Remove the corn kernels from the cob using a knife.
2. Setup
Chop the garlic and basil. Mince the spinach and green onion.
3. Cook the chicken
Cover the chicken with the spices and a drizzle of oil. Heat a pan or on the grill over medium-high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook over low heat 7-8 minutes until the center is cooked.
4. Make the sauce
Mix the buttermilk with the mayonnaise, basil and garlic. Add salt and pepper to taste.
5. Make the salad
Mix the potatoes with the corn, spinach, green onion and buttermilk sauce. Adjust salt and pepper to taste.
6. Plate your dish
Serve the chicken with the potato salad. Otherwise, leave everything in the middle of the table and let everyone help themselves. Bon appétit!
2unitChicken Breast
8gSpice Mix - BBQ
40mlButtermilk
2unitMayonnaise
1unitBasil
500gRed Potato(es)
1unitCorn Cob(s)
20gBaby Spinach
2unitGreen Onion(s)
1unitGarlic Clove(s)
What you need
pot, strainer, bowls, pan
624 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
53g
18%
fat
14g
22%
cholesterol
205mg
68%
fiber
8g
32%
protein
69g
saturated
3g
15%
sodium
267mg
11%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg