Informations supplémentaires
30 min.
|
591 kcal
|
easy
|
|
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