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🍽️ Grilled chicken breast with potato salad and nectarines

652 kcal · 30 min · 4 servings

Ingredients

• 800 g small boiled potatoes (waxy, from the day before)
• 2 tbsp mayonnaise
• 3 tbsp Greek yogurt
• salt
• pepper (freshly ground)
• 4 chicken breast fillets (approx. 140 g each)
• 300 g vine tomatoes
• 3 ripe nectarines
• 3 shallots
• 6 basil leaves
• 0.5 lemon (juice)
• 2 tbsp honey
• 6 tbsp olive oil
• watercress (for garnishing)

Instructions

1. 1. Peel the potatoes and slice them into thin rounds.
2. 2. In a bowl, mix the potato slices with mayonnaise and yogurt.
3. 3. Season the potato salad to taste with salt and pepper.
4. 4. Rinse the chicken breast fillets under running water.
5. 5. Pat the meat completely dry with kitchen paper.
6. 6. Wash the tomatoes and cut them into wedges.
7. 7. Wash the nectarines, halve them, and remove the pit.
8. 8. Cut the nectarine halves into wedges as well.
9. 9. Combine the tomato and nectarine wedges to make a fresh salad.
10. 10. Peel the shallots and dice them very finely.
11. 11. Wash the basilica and chop the leaves finely.
12. 12. Whisk lemon juice, honey, and olive oil together in a small bowl.
13. 13. Fold in the diced shallots and chopped basil into the dressing.
14. 14. Heat a grill pan on the stovetop.
15. 15. Place the chicken breast fillets into the hot pan.
16. 16. Cook the meat for about 3 to 4 minutes on each side.
17. 17. Season the meat with salt and pepper while it cooks.
18. 18. Slice the cooked meat into bite-sized strips.
19. 19. Arrange the meat strips on the serving plates.
20. 20. Place the tomato and nectarine salad next to the meat.
21. 21. Add the prepared potato salad to the plate as well.
22. 22. Drizzle the nectarine salad and the meat with the dressing.
23. 23. Garnish the dish with fresh watercress.

Nutrition per serving

• kcal: 652
• Protein: 39 g · Fett/Fat: 39 g · Carbs: 46 g