Chicken Breast with Potato Wedges and Olive Dip

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Chicken Breast with Potato Wedges and Olive Dip
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
2
Ingredients
2 Chicken breasts
2 Tomatoes
2 sprigs rosemary
2 Sweet potato
2 Tbsps olive oil
vegetable oil (for frying)
salt
peppers (ground)
Olive dip
120 Tbsps chopped roasted Shelled pistachio (black olives)
1 Tbsp Basil (chopped)
1 garlic clove (minced)
100 grams cream cheese
50 grams Yogurt (0.1% fat)
1 splash lemon juice
salt
How healthy are the main ingredients?
cream cheeseolive oilBasilrosemaryChicken breastTomato

Preparation steps

1.

For the dip, mix all ingredients and season with salt and a dash of lemon.

2.

For the potato wedges, scrub potatoes and cut into wedges. Briefly blanch in hot water, rinse, dry well and then fry in hot oil (170°C) until golden brown, about 6 min. Drain on paper towels and salt.

3.

Season chicken breasts with salt and pepper and fry in hot olive oil approx. 5 minutes per side until golden brown. Remove and cover in aluminum foil. In the same pan, cook sliced ​​tomatoes on both sides. Add rosemary and season with salt and pepper.

4.

Cut chicken breasts into slices and along with the tomatoes, serve the potato wedges and olive dip.

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