RECIPES
Calories | 204,7 Kcal |
Fat | 6,06 g |
of which saturated fat | 1,94 g |
Carbohydrates | 23,4 g |
of which sugar | 1,20 g |
Proteins | 13,0 g |
Salt | 0,11 g |
Calories | 204,7 Kcal |
Fat | 6,06 g |
of which saturated fat | 1,94 g |
Carbohydrates | 23,4 g |
of which sugar | 1,20 g |
Proteins | 13,0 g |
Salt | 0,11 g |
Bring water with a pinch of salt to a boil.
Add potatoes and boil covered 10-15 min.
The potatoes are ready when we can easily stick a knife or fork into them.
Heat oil in a frying pan and fry the chicken over medium heat on both sides until cooked through completely. (When the juice is ready it should be transparent, not pink.) Season with oregano, salt and pepper.
Squeeze lemon.
Chop garlic.
Mix lemon juice, garlic, brown sugar, mustard and a dash of oil.
Cut potatoes in half.
Chop parsley.
In a bowl mix potato and parsley with the dressing.
Serve chicken breast with potato salad. Finish sprinkling crumbled feta cheese on top.
paso 6
paso 6
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