Informations supplémentaires
35 min.
|
539 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic. Cut the lemon in half. Cut the sun-dried tomatoes and the basil into pieces. Cut the potatoes into quarters.
2. Make the potato wedges
Spread the potato wedges on a baking sheet. Brush with olive oil and season with salt and pepper. Cook in the oven for 25-30 minutes. Leave space for the chicken, since you will add it halfway through cooking.
3. Make the pesto
In a mixer or using an arm blender, make a pesto with the sundried tomatoes, the basil, the garlic, the juice of half a lemon and 3 2P | 4 3P tbsp of olive oil. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
4. Cook the chicken
Mix the chicken with the pesto. Add the chicken to the baking sheet. Cook for another 12-15 minutes.
5. Make the whipped feta
In a mixer or using an arm blender, whip the feta with the greek yogurt and 2 2P | 3 3P tbsp of olive oil. If the consistency is too thick, add a little more oil.
6. Plate your dish
Serve the chicken with the whipped feta and the potato wedges. Bon appétit
4unitChicken Thighs
80gFeta Cheese
100mlGreek Yogourt 2%
300gYellow Potato(es)
1unitLemon
1unitGarlic Clove(s)
1unitBasil
3unitSun-Dried Tomatoes
What you need
Baking sheet, bowls, arm blender.
539 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
320434g
106811%
fat
29g
45%
cholesterol
156mg
52%
fiber
3g
12%
protein
39g
saturated
10g
50%
sodium
526mg
22%
sugar
5g
trans
0g