Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Grilled chicken with pesto ribs and fennel
 
 
4 ServingsPTM15 min

Grilled chicken with pesto ribs and fennel


Chicken from the grill with fennel and pesto potatoes.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Halve the potatoes and boil for 12 minutes until done. Drain and drain well.
  2. Meanwhile, heat a frying pan without oil or butter and toast the pine nuts over medium heat in 3 min. Golden brown.
  3. Remove from the pan and allow to cool on a plate.
  4. Cut 1 cm from the bottom of the fennel tubers, remove the green and the hard core. Cut the fennel lengthwise into wafer-thin slices.
  5. Spoon the chicken with the lemon juice, the oil, some pepper and possibly salt. Heat the grill pan without oil or butter and grill the chicken for 4 minutes. Turn halfway.
  6. Slice the rucola coarsely. Cover the potatoes with the pesto, slices of fennel, rocket and pine nuts. Divide over a bowl and lay the chicken on it.


Nutrition

375Calories
Sodium6% DV149mg
Fat26% DV17g
Protein50% DV25g
Carbs9% DV27g
Fiber20% DV5g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407