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Lemon and Caraway Seed Chicken Breast

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Lemon and Caraway Seed Chicken Breast

with a creamy arugula, green pea and dill potato salad

Informations supplémentaires
30 min. | 442 kcal | easy | BBQ, Family, Even better the next day | Printable version
1. Cook the potatoes Peel and cut the potatoes into medium sized cubes. Put in a saucepan with salt and enough water to cover them. Bring to a boil. When the water boils, cook the potatoes for 6-7 minutes or until they're tender but still firm to the touch. Add the green peas 1-2 minutes before the end of the cooking time. Drain, then rinse under cold water for 1 minute.
2. Setup Zest the lemon. Chop the dill and the shallot. Thinly slice the radish.
3. Cook the chicken Put the lemon zest, the juice of half a lemon, the caraway seeds, a drizzle of oil, salt and pepper in a bowl. Add the chicken and mix well. Warm up a drizzle of oil in a pan over medium-high heat. Cook the chicken for 4-5 minutes on one side. Flip, cover and cook over low heat for 6-9 minutes or until the center of the chicken is fully cooked. For the BBQ: Preheat the barbecue on high heat. Oil the grill. Season the meat with salt and pepper. Reduce the barbecue to medium heat. Grill the chicken for about 7 minutes on each side.
4. Make the salad Mix the potatoes with the arugula, the radish, the shallot, the dill, the sour cream, a little lemon juice, salt and pepper.
5. Plate your dish Serve the chicken with the potato salad. Bon appétit! Caraway is a spice with a robust flavor reminiscent of both cumin and fennel, with light hints of mint.
2unitChicken Breast
500gYellow Potato(es)
40gArugula
80gGreen Peas
1unitRadishes
1unitDill
1unitShallot
2unitSour Cream
0.5unitLemon
4gCaraway seeds
What you need Pan, Bowls, Pot, Strainer, Tongs.
442 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 53g
18%
fat 7g
11%
cholesterol 114mg
38%
fiber 6g
24%
protein 43g
saturated 2g
10%
sodium 143mg
6%
sugar 5g
trans 0g