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Grilled chicken with pesto ribs and fennel
Chicken from the grill with fennel and pesto potatoes.
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Ingredients
Directions
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Halve the potatoes and boil for 12 minutes until done. Drain and drain well.
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Meanwhile, heat a frying pan without oil or butter and toast the pine nuts over medium heat in 3 min. Golden brown.
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Remove from the pan and allow to cool on a plate.
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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.
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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.
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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.
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Nutrition
375Calories
Sodium6% DV149mg
Fat26% DV17g
Protein50% DV25g
Carbs9% DV27g
Fiber20% DV5g
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