Chicken with warm potato salad – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 425, total fat 15 g., saturated fat g., proteins 40 g., carbohydrates 27 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Justin Walker Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr young potatoes with a yellow peel, cut into halves
- 560 gr. chicken breast fillet
- 110 gr. green beans, chopped and chopped pieces
- 60 gr goat cheese crumbled
- 85 gr. canned baked red pepper, finely chopped
- 1 tbsp. l red wine vinegar
- 3 tbsp. l extra virgin olive oil
- Freshly ground pepper
- Coarse salt
- Juice 1 Lemon
- 3 tbsp. young arugula (approximately 55 gr.)
- 3 feathers of green onions (only white and light green parts), thinly sliced
Recipes with similar ingredients: yellow potatoes, chicken breasts, goat cheese, green onions, arugula, green beans, sweet peppers, lemon juice, wine vinegar
Recipe preparation:
- Put the potatoes in the middle stewpan and fill with water, salt it. Let the water boil, then reduce the heat to medium and cook for 12 minutes until almost cooked. Add green beans and continue cooking for another 3 minutes until the beans are fully cooked and potatoes. Drain the water, transfer the vegetables to a large bowl. Add red pepper, wine vinegar, green onion, 2 tbsp. l olive oil, salt and black pepper to taste, mix gently and set the salad aside.
- Season the chicken 1/2 tsp. salt and 1/4 tsp black pepper. On moderately high heat, heat a large non-stick pan. Add the remaining 1 tbsp. l olive oil then put chicken and fry for 2-3 minutes on each side until golden brown. Remove the pan from the heat and drizzle lemon juice.
- Add arugula to the potato salad and mix. From above put goat cheese. Serve warm salad to the table with chicken.
