Top of page

Grilled Chicken Platter

< Retour

Grilled Chicken Platter

with Baby Potatoes and Chimichurri Mayo

Informations supplémentaires
30 min. | 591 kcal | easy | BBQ | Printable version
1. Cook Potatoes Turn oven on to 425°F and line a baking sheet with foil. Cut potatoes in half. On baking sheet, combine potatoes with 1 tbsp. olive oil. Season to taste with salt and pepper. Place in oven and cook for 24–26 minutes, until tender and golden.
2. Prepare Ingredients Cut bell pepper in half and remove stem and seeds. Cut pepper into 1 inch pieces. Slice cucumbers in quarter lengthwise. Cut lemon in quarters.
3. Cook Chicken Drain chicken breast and pat dry with paper towel. Season well with salt and pepper. Heat 1 tbsp. oil in a medium skillet or grill over medium-high. Once hot, add chicken and cook for 3–4 minutes on one side. Flip, cover with a lid and cook for 7–9 minutes, until golden and chicken reaches an internal temperature of 165°F. Remove from skillet and set aside on a plate.
4. Cook Pepper To skillet, add pepper and cook 2–3 minutes on each side until tender and golden. Season to taste with salt and pepper.
5. Prepare Chimichurri Mayo To a food processor, add 1 tbsp. olive oil, parsley, spice blend and red wine vinegar to taste. Pulse until desired consistency is reached. In a small bowl, combine sauce mixture, mayonnaise and the following to taste: half of the lemon juice, salt and pepper.
6. Serve Divide chicken, potatoes and vegetables between serving plates. Serve with chimichurri mayo on the side and lemon wedges. Enjoy!
300gChicken Breast
60mlMayonnaise
1unitItalian Parsley
4gSpice Blend
400gYellow Baby Potatoes
1unitBell Pepper
1unitLemon
2unitLebanese Cucumbers
15mlRed Wine Vinegar
What you need pan, pot, strainer
591 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 51g
17%
fat 25g
38%
cholesterol 121mg
40%
fiber 8g
32%
protein 40g
saturated 4g
20%
sodium 289mg
12%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg