Filter
Reset
Sort ByRelevance
BABSKITCHEN
Grilled chicken fillet with rosemary
Chicken fillet and red pepper from the grill
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the rosemary and garlic. Mix the oil with the rosemary, garlic and pepper and salt.
-
Halve the chicken fillet lengthwise and marinate the chicken for 10 minutes in the mixture. Turn over after 5 minutes.
-
Meanwhile, peel the potatoes, cut into equal pieces and cook in water for 20 minutes with salt.
-
Drain and allow to evaporate for 2 minutes in the pan. Stamp fine with the puree rammer.
-
Cut the bell pepper into strips. Heat the oil and fry the pepper strips for 10 minutes.
-
Let the grilled peppers drain, collect the moisture and add it to the fried pepper.
-
Cut the grilled peppers into strips, add and warm for another 2 minutes.
-
Stir the paprika with the liquid through the puree, warm through and season with cayenne pepper and salt.
-
In the meantime, heat the grill pan and grill the chicken in 10-12 min. Brown and done.
-
Serve the chicken on the stew.
Blogs that might be interesting
-
25 minMain dishbaby potatoes, oil, onions, Red pepper, potato, Catalan sausages, chicory,creamy potatoes with chicory and sausages -
40 minMain dishsoft butter, lemon, salt, fresh potatoes in the shell, peas (frozen), olive oil, dill, (freshly ground) black pepper, veal steak,grilled veal entrecote with lemon butter -
30 minMain dishwok oil, peanut oil, Mexican spices, tortilla wrap, pod, sugarsnap, broccoli bunch, cooked mussel, pine nuts, iceberg lettuce, fresh chives, olive oil, balsamic vinegar, lemon juice, mustard,oven wrap with mussels and balsamic dressing -
40 minMain dishchip off bread, steak, Chestnut mushroom, half-sweet sherry, cooking cream, soy sauce, butter, winter carrot, White wine vinegar, good olive oil, grana padano cheese, lettuce,bistro steak with mushroom sauce and Italian lettuce
Nutrition
400Calories
Sodium0% DV1.400mg
Fat20% DV13g
Protein46% DV23g
Carbs14% DV43g
Fiber32% DV8g
Loved it