RECIPES
Calories | 197,1 Kcal |
Fat | 6,2 g |
of which saturated fat | 1,5 g |
Carbohydrates | 6,1 g |
of which sugar | 0,86 g |
Proteins | 11,1 g |
Salt | 0,02 g |
Calories | 197,1 Kcal |
Fat | 6,2 g |
of which saturated fat | 1,5 g |
Carbohydrates | 6,1 g |
of which sugar | 0,86 g |
Proteins | 11,1 g |
Salt | 0,02 g |
Preheat the oven to 180ºC, heat above and below. Place chicken on a oven tray. Cut tomatoes into quarters. In a bowl place sun-dried tomatoes, garlic, chili as much as you want (spicy!) and almonds. Place potatoes on an oven tray. In a bowl mix potatoes and tomato. In a bowl mix potatoes and tomato.Cooking step by step
The oven:
The chicken:
Paint with oil. Season with salt and pepper.
Bake until done, 20-25 min approx. When ready, the liquid comes out clear, not pink, when pierced with a fork.Mise en place:
Cut potatoes into wedges.
Cut chili lengthwise and remove seeds. The dressing:
Add a dash of olive oil and a pinch of salt. Blend it all together.
Regulate the consistency with the amount of oil or some water.The potatoes:
Season with salt and pepper. Add a dash of olive oil.
Bake until tender when pierced with a fork.
When the chicken is ready and out of the oven you can raise the temperature to 220ºC to cook the potatoes faster.The salad:
Add sherry vinegar and a dash of olive oil.
Mix well and serve with rocket leaves and chicken with tomato dressing.Cooking
step by stepThe salad:
Add sherry vinegar and a dash of olive oil.
Mix well and serve with rocket leaves and chicken with tomato dressing.
It´s simple, fill in the form and you will have it at your email in less than 3 minutes!
Don´t wait more and feed your inner chef with LetsCook 👇📕