Grilled Chicken Breasts with Warm Salad – Detailed recipe. Nutrition value per serving: (total 4) Calories 434, total fat one 4 g., Saturated fat 4 g., Protein 50 g., carbohydrates 28 g., fiber 6 g., cholesterol 112 mg., sodium 586 mg., sugar – g. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr peeled potatoes, cut into 1.5 cm cubes
- 2 tbsp. l olive oil
- 1 large bunch of kale cabbage, remove the stems, tear the leaves (approximately 10 tbsp.)
- 3 cloves of garlic, cut into thin slices
- Salt and Freshly Ground Peppers
- 700 gr skinless chicken breast fillet
- 4 tbsp. salad mixture
- 1/2 tbsp. cherry tomatoes cut in half
- 1/3 Art. grated parmesan cheese
- 1 tbsp. l freshly squeezed lemon juice
Recipes with similar ingredients: potatoes, kale, garlic, chicken breasts, salad mix, cherry tomatoes, parmesan cheese, lemon juice
Recipe preparation:
- Preheat the oven to 220 ° C. Stir potatoes with 1/2 tbsp. l olive oil and pour evenly on a baking sheet. Bake potatoes for 5 minutes
- Mix cabbage with garlic in a large bowl, 1/2 tbsp. l olive oil, 1/4 tsp salt, pepper to taste. Add cabbage to the potatoes and mix. Continue to bake vegetables stirring occasionally until the potatoes are soft, 15 – 20 minutes.
- Preheat the grill or grill – pan to a high temperature, grease with olive oil. Cut the chicken breasts in half lengthwise. Grate 1/2 tbsp. l olive oil, salt and pepper. Fry chicken breasts, until golden brown and the appearance of characteristic marks from the grill, 2-4 minutes each. from each side. Shift to dish.
- Mix kale, potatoes remaining 1/2 in a large bowl Art. l olive oil, salad mixture, tomatoes, parmesan cheese, lemon juice, season with salt and pepper to taste. Decompose chicken breasts on plates and pour meat juice. Serve chicken breasts with salad.
