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COMFYPALATE
Tender chicken fillet with sliced beans salad and oven potatoes
Seasoned chicken, you lick your fingers. In this dish with lightly crushed potatoes and a fresh pickled salad.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Bring a generous pot of water to the boil. Clean the unpeeled potatoes, halve them and cook almost 12 minutes.
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Drain and allow to cool on a griddle covered with parchment paper.
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Crush the potatoes with a fork. Drizzle with oil, pepper and salt.
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Halve the tomatoes, put everything in the oven for about 15 minutes next to the potatoes and grate.
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In the meantime, bring another pot of water to the boil.
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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.
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In the meantime, mix the oil with the baharat, pepper and, if necessary, salt into a marinade and brush the chicken filets with them.
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Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.
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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.
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Take the potatoes and tomatoes from the oven. Cut the celery fine. Spoon the tomatoes with the string beans, capers, celery and the dressing.
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Spread the crushed potatoes and chicken fillets over the plates and spoon the salad next to it.
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Nutrition
525Calories
Sodium22% DV520mg
Fat31% DV20g
Protein50% DV25g
Carbs18% DV54g
Fiber56% DV14g
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