RECIPES

Chicken with grilled beetroot, kale and quail eggs

The quail has its origin in China and Japan. Currently, their eggs are one of the most demanded products in all of Asia. It is believed that the quail was introduced in Europe during the 11th century. Quail eggs are highly appreciated in gastronomy world wide. The female lays more than 300 eggs each year, they have less cholesterol and more vitamins and minerals than chicken eggs.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Lemon
  • Garlic
  • Chicken breast
  • Quail eggs (Eggs)
  • Fresh ginger
  • Beet
  • Kale

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Squeezer

Nutritional information (every 100 grams)

Calories108,6 Kcal
Fat5,1 g
of which saturated fat1,4 g
Carbohydrates6,2 g
of which sugar3,4 g
Proteins10,2 g
Salt0 g

Preparation time

Difficulty

Ingredients

  • Lemon
  • Garlic
  • Chicken breast
  • Quail eggs (Eggs)
  • Fresh ginger
  • Beet
  • Kale

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Squeezer

Nutritional information (every 100 grams)

Calories108,6 Kcal
Fat5,1 g
of which saturated fat1,4 g
Carbohydrates6,2 g
of which sugar3,4 g
Proteins10,2 g
Salt0 g

Cooking step by step

Cooking
step by step

Marinate the chicken:

Mince garlic
Grate or chop ginger.
Squeeze lemon.
In a bowl mix garlic, ginger and lemon. Season with salt and pepper.
Introduce chicken breast and let marinate.  

Marinar el pollo - Pollo con remolacha a la plancha

The beetroot:

Cut beetroots into wedges. Season with salt and pepper.
Heat oil in a frying pan and fry beetroot on both sides until a slightly dark crust forms (but not burnt).
Set aside.  

The quail eggs:

In the same frying pan, fry the quail eggs on one side.
Set aside

The chicken:

Heat up another dash of oil in the frying pan and fry the chicken breasts on both sides until fully cooked.
The chicken is done when the juice comes out clear, not pink, when pierced or cut.
Set aside and cover. 

The kale:

Cut the kale into large chunks.
Heat a dash of oil in the frying pan again.
Sauté kale with the chicken marinade so that the kale soaks up some of the lemon flavour.

Your meal:

Serve chicken with beetroots and kale on the side.
Finish with quail eggs on top. 

Tu plato - Pollo con remolacha a la plancha

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