🍽️ Crispy Potatoes with Chicken and Fruity Marinade

Name: Crispy Potatoes with Chicken and Fruity Marinade
Total time: 30 min
Yield: 4 servings
Ingredients: 2 mangoes; 2 papayas; 2 garlic cloves; 2 tbsp chopped cilantro; 1 lime (juice and zest); 3 tbsp white balsamic vinegar; 500 g firm-boiling potatoes; 4 tbsp olive oil; salt; pepper; cayenne pepper; 4 chicken breast fillets

584 kcal · 30 min · 4 servings

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Ingredients

2 mangoes
2 papayas
2 garlic cloves
2 tbsp chopped cilantro
1 lime (juice and zest)
3 tbsp white balsamic vinegar
500 g firm-boiling potatoes
4 tbsp olive oil
salt
pepper
cayenne pepper
4 chicken breast fillets

Instructions

1. Peel the mangoes and carefully cut the flesh away from the pit.
2. Peel the papayas, cut them in half, and remove the seeds.
3. Dice the flesh of the mango and papaya into small cubes.
4. Peel the garlic clove and press it directly into the bowl with the fruit.
5. Finely chop the cilantro leaves and stir them into the fruit mixture.
6. Add the lime juice and the grated lime zest.
7. Add the vinegar and mix everything well.
8. Cover the bowl and let the fruit marinate.
9. Peel the potatoes and cut them into thin sticks or cubes.
10. Drizzle 2 tablespoons of oil over the potato pieces.
11. Season the potatoes with salt and cayenne pepper.
12. Place the potatoes on a baking sheet lined with baking paper.
13. Preheat the oven to 250 degrees Celsius.
14. Roast the potatoes in the preheated oven on the middle rack for about 20 minutes.
15. Turn the potatoes once halfway through the cooking time.
16. Season the chicken breast fillets with salt and pepper.
17. Heat the remaining oil in a frying pan.
18. Fry the chicken fillets for about 4 to 5 minutes on each side until golden brown.
19. Slice the cooked chicken meat.
20. Plate the crispy potatoes and the chicken slices.
21. Serve the marinated fruit as a side dish.

Nutrition per serving

kcal: 584
Protein: 52 g · Fett/Fat: 13 g · Carbs: 61 g