Grilled Chicken with Vegetable Salad and Hashbrowns

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Grilled Chicken with Vegetable Salad and Hashbrowns

Grilled Chicken with Vegetable Salad and Hashbrowns - Grilled Chicken with Vegetable Salad and Hashbrowns

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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
833
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie833 kcal(40 %)
Protein61.56 g(63 %)
Fat35.49 g(31 %)
Carbohydrates71.51 g(48 %)
Sugar added0 g(0 %)
Roughage9.89 g(33 %)
Vitamin A923.66 mg(115,458 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.22 mg(19 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.65 mg(59 %)
Niacin36.49 mg(304 %)
Vitamin B₆1.63 mg(116 %)
Folate108.19 μg(36 %)
Pantothenic acid2.6 mg(43 %)
Biotin2.52 μg(6 %)
Vitamin B₁₂0.66 μg(22 %)
Vitamin C113.47 mg(119 %)
Potassium2,248.06 mg(56 %)
Calcium163.44 mg(16 %)
Magnesium121.66 mg(41 %)
Iron5.28 mg(35 %)
Iodine10.19 μg(5 %)
Zinc3.24 mg(41 %)
Saturated fatty acids13.37 g
Cholesterol183.8 mg

Ingredients

for
4
For chicken
600 grams
Chicken breast (ready to cook, skinless)
200 grams
Mushrooms (your choice of oyster or others)
1
2 tablespoons
1 tablespoon
125 milliliters
125 milliliters
200 milliliters
Pepper (from the mill)
For hashbrowns
1 kilogram
Clarified butter (for frying)
For vegetables
2
1
2
3
150 grams
green Beans
100 grams
green Peas
1
2 tablespoons

Preparation steps

1.

Rinse chicken, pat dry and cut into narrow strips. Rinse mushrooms, wipe with a kitchen towel and cut into strips or slices. Peel onion and chop finely.

2.

Heat oil in pan and cook chicken briefly. Remove chicken and set aside. Put onions into pan and cook until translucent. Mix in mushrooms and sauté briefly. Sprinkle flour into pan then pour in wine and stock and add chicken again. Pour cream into pan, season with salt and pepper and simmer over medium heat until slightly creamy.

3.

Peel potatoes and grate coarsely. Season with salt and pepper. Add 1-2 tablespoons butter to a large, hot non-stick pan and add expressed potatoes. Distribute evenly and press lightly. If necessary add a little butter and bake over medium heat until golden brown for 5-6 minutes. Also bake on the other side with a little butter for 5-6 minutes until golden brown.

4.

Rinse and peel vegetables. Cut peppers into strips. Slice zucchini into slices, cut carrots into sticks and cut scallions into rings. Rinse bean and peas and blanch in boiling salted water for about 8 minutes then drain. Remove garlic, chop finely and fry vegetables in a hot pan with oil for 3-4 minutes. Season with salt and pepper, divide chicken into pieces and serve with vegetables and potatoes on warmed plates.