Tender chicken fillet with sliced beans salad and oven potatoes

Name: tender chicken fillet with sliced beans salad and oven potatoes
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg red skinned potatoes; 5 el traditional olive oil; 500 g sweet vegetable tomato; 400 g fresh string beans; 1,5 tl baharat spice mix; 300 g chicken filet cheese; 100 g capers; 1 tl French mustard; 20 g celery

Seasoned chicken, you lick your fingers. In this dish with lightly crushed potatoes and a fresh pickled salad.

Ingredients

Kitchen Stuff

1 baking paper
1 grill pan

Directions

Preheat the oven to 200 ° C.
Bring a generous pot of water to the boil. Clean the unpeeled potatoes, halve them and cook almost 12 minutes.
Drain and allow to cool on a griddle covered with parchment paper.
Crush the potatoes with a fork. Drizzle with oil, pepper and salt.
Halve the tomatoes, put everything in the oven for about 15 minutes next to the potatoes and grate.
In the meantime, bring another pot of water to the boil.
Remove the tips of the string beans and cut the beans into 2 cm slanted pieces. Cook them in 6 minutes until al dente and drain.
In the meantime, mix the oil with the baharat, pepper and, if necessary, salt into a marinade and brush the chicken filets with them.
Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.
Let the capers drain and collect the moisture. In a bowl, combine the mustard with a 1 tbsp of water from the capers and the rest of the oil into a dressing.
Take the potatoes and tomatoes from the oven. Cut the celery fine. Spoon the tomatoes with the string beans, capers, celery and the dressing.
Spread the crushed potatoes and chicken fillets over the plates and spoon the salad next to it.