Grilled chicken fillets with oven potatoes

Name: grilled chicken fillets with oven potatoes
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 750 g red skinned potato; 5 el traditional olive oil; 400 g Cherry tomatoes; 400 g fresh string beans uncut; 2 tl baharat spice mix spice melange; 300 g chicken fillets; 100 g capers little pot; 1 tl French mustard

Grilled chicken filet bunnies with crushed oven potatoes and a sliced bean salad.

Ingredients

Kitchen Stuff

1 baking paper
1 puree tamper
1 grill pan

Directions

Preheat the oven to 200 ° C.
Boil the unpeeled potatoes in about 15 minutes until they are almost done. Drain and allow to cool slightly on a baking sheet covered with baking paper.
Crush the potatoes with the puree masher, but do not crush. Sprinkle with 1 tbsp oil (per 4 persons) and sprinkle with salt and pepper.
Halve the tomatoes, put next to the potatoes on the baking tray and grate in the oven for about 20 minutes in a golden brown.
Meanwhile, bring a pot of water to the boil. Remove the stalk and the tips of the string beans and cut into 2 cm sloping pieces.
Cook the beans in 8 min. Until al dente and drain.
In the meantime, mix the oil with the baharat, pepper and salt to marinade and brush the chicken fillet with it.
Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.
Let the capers drain and collect the moisture.
Put the mustard with 1 tbsp of the capers, the rest of the oil, pepper and salt in a bowl and beat until a dressing.
Remove the crushed potatoes and tomatoes from the oven. Scoop the tomatoes together with the string beans, capers and the dressing.
Spread the crushed potatoes and chicken fillets over the plates and spoon the salad next to it.