← All recipes

🥗 Crispy Chicken with Pesto Potato Salad and Crisp Beans

682 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• chicken seasoning salt pinch
• potatoes, mostly waxy 1 kg
• salt pinch
• garlic cloves 1 pc.
• parsley, fresh 30 g
• organic lemons 1 pc.
• olive oil 6 tbsp
• sugar pinch
• green beans 400 g
• oil 2 tbsp
• butter 4 tbsp
• pepper, black ground pinch
• roasted onions 4 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the chicken thoroughly and pat it dry with a kitchen towel.
3. 3. Rub the chicken with the chicken seasoning.
4. 4. Set the seasoned chicken aside to marinate.
5. 5. Wash the potatoes well.
6. 6. Place the potatoes in a pot and cover them almost completely with salted water.
7. 7. Bring the water to a boil.
8. 8. Cook the potatoes covered on medium heat for about 12 to 15 minutes.
9. 9. Check if the potatoes are soft.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Remove the coarse stems from the parsley.
15. 15. Finely chop the parsley leaves.
16. 16. Wash the lemon.
17. 17. Cut the lemon in half.
18. 18. Squeeze the juice from the lemon.
19. 19. Put 2 tablespoons of lemon juice into a bowl.
20. 20. Add the chopped parsley to the bowl.
21. 21. Add the chopped garlic to the bowl.
22. 22. Mix the ingredients with olive oil.
23. 23. Add the pesto to the mixture.
24. 24. Season the pesto with salt.
25. 25. Season the pesto with sugar.
26. 26. Let the pesto stand to let the flavors develop.
27. 27. Wash the beans.
28. 28. Drain the beans.
29. 29. Trim the ends of the beans thinly.
30. 30. Remove the cooked potatoes with a slotted spoon.
31. 31. Let the potatoes drain in a sieve.
32. 32. Bring the cooking water back to a boil.
33. 33. Add the beans to the boiling water.
34. 34. Cook the beans for about 8 to 10 minutes until al dente.
35. 35. Quarter the potatoes lengthwise.
36. 36. Put the potatoes into a bowl.
37. 37. Mix the potatoes with the pesto.
38. 38. Season the salad with 2 pinches of salt.
39. 39. Put the beans into a sieve.
40. 40. Rinse the beans with cold water.
41. 41. Drain the beans.
42. 42. Put the oil into a pan.
43. 43. Heat the oil on high heat.
44. 44. Fry the chicken on all sides for about 2 to 3 minutes until golden brown.
45. 45. Place the meat in a baking dish.
46. 46. Finish cooking the chicken in the oven for about 5 to 6 minutes.
47. 47. Wrap the fried chicken in aluminum foil.
48. 48. Let the chicken rest until serving.
49. 49. Put the butter into the pan with the pan juices.
50. 50. Heat the butter.
51. 51. Warm the beans by tossing them in it.
52. 52. Season the beans with salt.
53. 53. Season the beans with pepper.
54. 54. Plate the potato pesto salad.
55. 55. Plate the beans.
56. 56. Plate the chicken.
57. 57. Serve the dish with fried onions.

Nutrition per serving

• kcal: 682
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 57 g