Mustard Chicken Breast
with roasted potatoes and tomatoes, grilled kale, lime and yogurt
Informations supplémentaires
35 min.
|
477 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into wedges. Place on a baking sheet lined with baking paper with the cherry tomatoes. Add a drizzle of oil, salt and pepper and mix. Bake in the oven for 28-30 minutes until tender and colored.
2. Setup
Cut the lime into wedges. Remove the cilantro leaves from the sprigs. Tear the kale leaves from the branches and put in a bowl with a drizzle of oil, salt and pepper and massage the leaves so that they are all seasoned.
3. Cook the chicken
Put the chicken in a bowl with the mustard, paprika, the juice of half a lime, a drizzle of oil, salt and pepper. Mix. Heat a skillet or grill over medium-high heat. Cook the chicken 3-4 minutes on one side until browned. Flip, cover and cook over low heat 8-9 minutes until the center is cooked through. Remove from the pan or grill.
4. Grill the kale
Add the kale leaves to the grill and cook 2-3 minutes on each side until the leaves are tender and lightly colored.
5. Plate your dish
Mix the yogourt with a some lime juice if desired. Serve the chicken with the kale, potatoes, tomatoes and yogurt. Garnish with cilantro and lime juice to taste. Bon appétit!
2unitChicken Breast
500gYellow Potato(es)
200gMulticolor Cherry Tomatoes
1unitGreek Yogourt 2%
1unitLime
15mlDijon Mustard
4gSmoked Paprika
60gKale
1unitCilantro
What you need
pan, grill, sheet pan, tongs, bowl
477 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
47g
16%
fat
13g
20%
cholesterol
111mg
37%
fiber
9g
36%
protein
44g
saturated
2g
10%
sodium
327mg
14%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg