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RECIPES
| Calories | 108,6 Kcal |
| Fat | 5,1 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 6,2 g |
| of which sugar | 3,4 g |
| Proteins | 10,2 g |
| Salt | 0 g |
| Calories | 108,6 Kcal |
| Fat | 5,1 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 6,2 g |
| of which sugar | 3,4 g |
| Proteins | 10,2 g |
| Salt | 0 g |
Mince garlic Cut beetroots into wedges. Season with salt and pepper. In the same frying pan, fry the quail eggs on one side. Heat up another dash of oil in the frying pan and fry the chicken breasts on both sides until fully cooked. Cut the kale into large chunks. Serve chicken with beetroots and kale on the side. Mince garlic Cut beetroots into wedges. Season with salt and pepper. In the same frying pan, fry the quail eggs on one side. Heat up another dash of oil in the frying pan and fry the chicken breasts on both sides until fully cooked. Cut the kale into large chunks. Serve chicken with beetroots and kale on the side. Cooking step by step
Marinate the chicken:
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. 
The beetroot:
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:
Set aside 
The chicken:
The chicken is done when the juice comes out clear, not pink, when pierced or cut.
Set aside and cover. 
The kale:
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:
Finish with quail eggs on top. Cooking
step by stepMarinate the chicken:
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. 
The beetroot:
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:
Set aside The chicken:
The chicken is done when the juice comes out clear, not pink, when pierced or cut.
Set aside and cover. The kale:
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:
Finish with quail eggs on top.
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