Filter
Reset
Sort ByRelevance
Cally
Grilled chicken with pesto ribs and fennel
Chicken from the grill with fennel and pesto potatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the potatoes and boil for 12 minutes until done. Drain and drain well.
-
Meanwhile, heat a frying pan without oil or butter and toast the pine nuts over medium heat in 3 min. Golden brown.
-
Remove from the pan and allow to cool on a plate.
-
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.
-
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.
-
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.
Blogs that might be interesting
-
15 minMain dishoil, potato cubes, mild Indian curry paste, root julienne, carrot juice, tomato cubes, lemon juice, fresh coriander, white cheese,indian carrot soup with coriander and cheese -
20 minMain dishpenne rigate, olive oil, garlic, (bunch) tomatoes, black olives without pit, chili pepper, cheese schnitzel, fresh basil,cheese schnitzel with pasta and tomatoes -
40 minMain dishportobello mushrooms, zucchini, baking flour, olive oil basil, wholegrain penne, Grana Padano cheese, Greek yoghurt, medium sized egg,wholegrain penne carbonara -
30 minMain dishbroad beans, chorizo, garlic, dried thyme, Eggs, whipped cream, bread,scrambled eggs, chorizo and broad beans
Nutrition
375Calories
Sodium6% DV149mg
Fat26% DV17g
Protein50% DV25g
Carbs9% DV27g
Fiber20% DV5g
Loved it