Lemon Garlic Grilled Chicken | Blog Chef Cookit

Informations supplémentaires

35 min. | 603 kcal | easy | Family, Even better the next day | Printable version

1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes into bite-sized pieces. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 23-26 minutes or until browned.

2. Setup Chop the dill, the shallot and the garlic. Cut the celery and the pickle into very small cubes. Zest the lemon. Slice the chicken breasts in half horizontally.

3. Cook the chicken Put the garlic, the lemon zest, the juice of half a lemon, a generous drizzle of oil, salt and pepper in a large bowl. Add the chicken breasts and coat well. Heat up a pan or a grill pan over medium-high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook over low heat for 6-8 minutes or until the center is cooked.

4. Make the sauce In a bowl, whisk the mustard with the juice of half a lemon, a generous drizzle of oil, 1 ^2P | 2 ^3P tbsp. of cider or wine vinegar, salt and pepper to taste.

5. Make the salad Mix the cooked potatoes with the pickle, the celery, the shallot, the dill and 3/4 of the sauce. Adjust seasoning to taste.

6. Plate your dish Serve the chicken with the potato salad and the remaining mustard sauce. Bon appétit!

300gChicken Breast

500gYellow Potato(es)

1unitDill Pickles

1unitDill

1unitLemon

1unitGarlic Clove(s)

1unitCelery

15mlOld Fashion Mustard

1unitShallot

What you need Sheet pan, Bowls, Pan, Tongs

603 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 44g

15%

fat 16g

25%

cholesterol 199mg

66%

fiber 8g

32%

protein 67g

saturated 3g

15%

sodium 443mg

18%

sugar 5g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg