Grilled Chicken Breast with Herbed Caesar Sauce
with roasted potatoes and tomato carpaccio
Informations supplémentaires
30 min.
|
579 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into medium cubes. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 24-26 minutes or until browned.
2. Setup
Very thinly slice the tomatoes. Finely chop the herbs.
3. Cook the chicken
Pat the chicken dry. Add salt and pepper on both sides. Warm up a drizzle of oil in a pan over medium-high heat. Cook the chicken 4-5 minutes. Flip, cover and cook over low heat for 6-8 minutes or until the center is fully cooked. Let it sit for 3-4 minutes on your cutting board before slicing.
4. Make the sauce
Mix the sour cream with the steak spices, a little lemon juice, half of the parmesan, 3/4 of the herbs, 1-2 tbsp. of water, some salt and some pepper (to taste).
5. Plate your dish
Serve the chicken with the Caesar sauce, the potatoes and the tomato slices garnish it with the remaining herbs and the parmesan, some salt and some pepper.
Bon appétit!!
2unitChicken Breast
2unitSour Cream
1gSteak Spices
20gGrana Padano Cheese
0.5unitLemon
500gYellow Potato(es)
1unitChives, parsley
2unitTomato(es)
What you need
Sheet pan, Pan, Tongs, Bowl.
579 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
46g
15%
fat
12g
18%
cholesterol
210mg
70%
fiber
7g
28%
protein
70g
saturated
4g
20%
sodium
314mg
13%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg