John Myers
Chicken Breast with Potato Cubes
The perfect chicken breast with potato cubes recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 1 Chilli pepper
- 1 Clove of garlic
- 4 g Piri Piri spice mix
- 250 g Chicken breast
- 1 Lime
- 2 Carrot
- 1 teaspoon Honey
- 1 tablespoon Black cumin
- 10 g Parsley
- 100 g Yogurt
- 75 g Lamb’S lettuce
- Oil
- Salt pepper
- Preheat the oven to 220 ° C.
- First peel the potatoes and cut into approx. 2 cm cubes. Season with salt and pepper and place on a baking sheet lined with baking paper. Bake in the oven on the middle rack for 20-30 minutes, until the potatoes are tender.
- Then prepare the chilli marinade for the chicken breast. To do this, halve the chilli lengthways, core and finely chop. Peel the garlic. Mix the chilli and spice mixture in a small bowl. Press the garlic and mix. Mix with 1 tablespoon of oil and add salt and pepper. Very spicy, I haven’t used all of it.
- Salt the chicken breast on both sides and fry on both sides in a pan with a little oil over medium heat. Then distribute the chilli marinade on the meat and add it to the potato cubes on the baking sheet for about 12-15 minutes and cook in the oven. The inside of the meat must no longer be pink. Turn the potatoes every now and then.
- Now it’s the turn of the salad. quarter the lime. Peel and roughly grate the carrots, mix with the juice 1/4 lime, 1 tablespoon oil, honey, black cumin, salt and pepper and set aside.
- For a light sauce, finely chop the parsley leaves. In a small bowl, mix the parsley with the yogurt, salt and pepper and season with lime juice.
- Mix the washed lamb’s lettuce with the carrots. Arrange the chicken breast, potato cubes, salad and yoghurt sauce on plates and enjoy.
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