Grilled chicken breasts with warm salad
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 434, total fat 14 G., saturated fats 4 G., proteins 50 G., carbohydrates 28 G., fiber 6 G., cholesterol 112 mg, sodium 586 mg, sugar - G.
Calories 434, total fat 14 G., saturated fats 4 G., proteins 50 G., carbohydrates 28 G., fiber 6 G., cholesterol 112 mg, sodium 586 mg, sugar - G.
Grilled chicken breasts with warm salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g peeled potatoes, cut into 1.5 cm cubes
- 2 tbsp. l. olive oil
- 1 large bunch kale, stems removed, leaves torn (about 10 cups)
- 3 cloves garlic, thinly sliced
- Salt and freshly ground pepper
- 700 g skinless chicken breast fillet
- 4 cups salad mix
- 1/2 cup cherry tomatoes, halved
- 1/3 tbsp. grated parmesan cheese
- 1 tbsp. freshly squeezed lemon juice
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Toss potatoes with 1/2 tablespoon olive oil and spread in an even layer on a baking sheet. Bake for 5 minutes.
- In a large bowl, combine the cabbage with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add the cabbage to the potatoes and toss to combine. Continue roasting, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
- Preheat a grill or grill pan to high heat and brush with olive oil. Slice the chicken breasts in half lengthwise. Rub with 1/2 tablespoon olive oil, salt, and pepper. Grill the chicken breasts until golden brown and bearing grill marks, 2 to 4 minutes per side. Transfer to a platter.
- In a large bowl, combine the kale, potatoes, remaining 1/2 tablespoon olive oil, salad mix, tomatoes, Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Arrange the chicken breasts among plates and pour the juices over them. Serve the chicken breasts with the salad.
Categories:
recipe / Healthy eating / Gluten-free dishes / Healthy dinners / Calorie content of prepared meals / Simple and quick recipes / Easy Chicken Recipes / Dinner / Grill, barbecue / Grilled chicken / Grilled poultry / Cabbage dishes / Main courses with cabbage / Kale leaf cabbage / Fried cabbage / Potato dishes / Baked potatoes / Food Network - recipes
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