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BABSKITCHEN
Grilled chicken fillet with rosemary
Chicken fillet and red pepper from the grill
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Ingredients
Directions
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Slice the rosemary and garlic. Mix the oil with the rosemary, garlic and pepper and salt.
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Halve the chicken fillet lengthwise and marinate the chicken for 10 minutes in the mixture. Turn over after 5 minutes.
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Meanwhile, peel the potatoes, cut into equal pieces and cook in water for 20 minutes with salt.
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Drain and allow to evaporate for 2 minutes in the pan. Stamp fine with the puree rammer.
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Cut the bell pepper into strips. Heat the oil and fry the pepper strips for 10 minutes.
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Let the grilled peppers drain, collect the moisture and add it to the fried pepper.
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Cut the grilled peppers into strips, add and warm for another 2 minutes.
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Stir the paprika with the liquid through the puree, warm through and season with cayenne pepper and salt.
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In the meantime, heat the grill pan and grill the chicken in 10-12 min. Brown and done.
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Serve the chicken on the stew.
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Nutrition
400Calories
Sodium0% DV1.400mg
Fat20% DV13g
Protein46% DV23g
Carbs14% DV43g
Fiber32% DV8g
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