← All recipes

🍽️ Grilled Chicken Breast with Lime-Yogurt Butter, Potatoes, and Vegetables

394 kcal · 30 min · 4 servings

Grilled Chicken Breast with Lime-Yogurt Butter, Potatoes, and Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Fill a pot with water, add salt, and bring it to a boil.
  3. 3. Add the potatoes to the boiling salted water.
  4. 4. Cook the potatoes for about 25 minutes until tender.
  5. 5. Thoroughly wash the carrots and snow peas.
  6. 6. Remove the tough ends and strings from the snow peas.
  7. 7. Slice the carrots into thin rounds.
  8. 8. Add the carrots and snow peas to the boiling salted water for 3 to 4 minutes.
  9. 9. This process is called blanching (briefly cooking in boiling water).
  10. 10. Drain the vegetables and immediately rinse them with cold water to stop the cooking process.
  11. 11. Let the vegetables drain well in a colander.
  12. 12. Peel the garlic cloves.
  13. 13. Wash the lime under hot water and pat it dry.
  14. 14. Grate about one teaspoon of the lime zest.
  15. 15. Squeeze the juice out of the lime.
  16. 16. Mix two tablespoons of lime juice with the grated zest and the yogurt butter.
  17. 17. Press the garlic directly into the butter mixture.
  18. 18. Season the mixture with a little salt.
  19. 19. Mix all ingredients for the sauce thoroughly.
  20. 20. Rinse the chicken breast fillets under cold water.
  21. 21. Pat the fillets dry with a kitchen towel.
  22. 22. Season the chicken with salt and pepper.
  23. 23. Preheat the oven and turn on the grill function.
  24. 24. Brush a baking dish with some oil.
  25. 25. Place the chicken breast fillets in the prepared dish.
  26. 26. Brush the fillets generously with the lime-garlic butter.
  27. 27. Cook the chicken under the grill for about 5 to 10 minutes on each side.
  28. 28. Meanwhile, heat some butter in a pan.
  29. 29. Sauté the prepared vegetables in the pan for about 5 minutes over medium heat.
  30. 30. Season the vegetables with salt and pepper.
  31. 31. Wash the basil and shake it dry.
  32. 32. Slice the basil leaves into thin strips.
  33. 33. Drain the cooked potatoes.
  34. 34. Mix the sliced basil with the sautéed vegetables.
  35. 35. Plate the grilled chicken.
  36. 36. Serve the vegetables alongside the chicken.
  37. 37. Serve the potatoes separately on the plate or in a bowl.

Nutrition per serving