Lemon and Caraway Seed Chicken Breast
with a creamy arugula, green pea and dill potato salad
Informations supplémentaires
30 min.
|
442 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Peel and cut the potatoes into medium sized cubes. Put in a saucepan with salt and enough water to cover them. Bring to a boil. When the water boils, cook the potatoes for 6-7 minutes or until they're tender but still firm to the touch. Add the green peas 1-2 minutes before the end of the cooking time. Drain, then rinse under cold water for 1 minute.
2. Setup
Zest the lemon. Chop the dill and the shallot. Thinly slice the radish.
3. Cook the chicken
Put the lemon zest, the juice of half a lemon, the caraway seeds, a drizzle of oil, salt and pepper in a bowl. Add the chicken and mix well. Warm up a drizzle of oil in a pan over medium-high heat. Cook the chicken for 4-5 minutes on one side. Flip, cover and cook over low heat for 6-9 minutes or until the center of the chicken is fully cooked.
4. Make the salad
Mix the potatoes with the arugula, the radish, the shallot, the dill, the sour cream, a little lemon juice, salt and pepper.
5. Plate your dish
Serve the chicken with the potato salad. Bon appétit!
2unitChicken Breast
500gYellow Potato(es)
40gArugula
80gGreen Peas
1unitRadishes
1unitDill
1unitShallot
2unitSour Cream
0.5unitLemon
4gCaraway seeds
What you need
Pan, Bowls, Pot, Strainer, Tongs.
442 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
53g
18%
fat
7g
11%
cholesterol
114mg
38%
fiber
6g
24%
protein
43g
saturated
2g
10%
sodium
143mg
6%
sugar
5g
trans
0g