Informations supplémentaires
35 min.
|
559 kcal
|
easy
|
|
Printable version
1. Setup
Preheat oven to 425°F. Cut the potatoes into small cubes. Cut the tomato into thin slices.
2. Cook the chicken
Put the potatoes and chicken on a sheet pan covered with baking paper. Add the spices, a drizzle of oil, salt and pepper on the potatoes and chicken. Mix. Cook in the oven for 16-20 minutes.
3. Make the salad
Meanwhile, cut the cucumbers into thin slices. Keep 2 tomato slices per chicken breast and cut the rest for the salad. Mix the spinach with the cucumber and tomatoes. In a bowl, whisk the mayonnaise with a drizzle of oil, 1 2P | 2 3P tbsp. of balsamic vinegar, salt and pepper. Add the dressing to the salad.
4. Add the cheese
Take the sheet pan out of the oven. Add some slices of tomato and the cheese to the chicken. Add salt and pepper. Bake for 5-8 minutes until the potatoes are tender.
5. Plate your dish
Serve the chicken with the potatoes and the salad. Garnish with the basil leaves. Or simply place everything in the centre of the table and let everyone serve themselves. Bon appétit!
2unitChicken Breast
40gMozzarella
0.5unitBasil
6gSpice Mix (onion powder,dried oregano)
1unitTomato(es)
500gYellow Potato(es)
40gBaby Spinach
2unitLebanese Cucumber(s)
1unitMayonnaise
What you need
sheet pan, baking paper, bowl
559 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
47g
16%
fat
19g
29%
cholesterol
123mg
41%
fiber
5g
20%
protein
50g
saturated
6g
30%
sodium
222mg
9%
sugar
4g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg