Lemon and Caraway Seed Chicken Breast

Informations supplémentaires

30 min. | 442 kcal | easy | BBQ, Family, Even better the next day | 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. For the BBQ: Preheat the barbecue on high heat. Oil the grill. Season the meat with salt and pepper. Reduce the barbecue to medium heat. Grill the chicken for about 7 minutes on each side.

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! Caraway is a spice with a robust flavor reminiscent of both cumin and fennel, with light hints of mint.

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

sugar 5g

trans 0g