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| Estimated Times |
Preparation time: 20
Cooking time: 30
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Ingredients
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1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
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49
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55
60
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75
100
125
150
175
200
225
250
servings
| 0.5 | pcs. | Lemon ~50 g |
| 1 | clove(s) | Garlic ~3 g |
| 375 | g | Potatoes |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 50 | g | Spring onions |
| 0.5 | pcs. | Romaine lettuce ~110 g |
| 3 | tbsp | Rape seed oil ~41 g |
| 2 | pcs. | Chicken fillet ~300 g |
| 100 | g | Cherry tomatoes |
| 1 | pcs. | Red onion(s) ~75 g |
| 1 | tbsp | Acacia honey ~15 g |
| 100 | g | Baby spinach |
| 1 | tbsp | Rosemary ~1 tbsp |
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Directions
Preheat the oven to 200º C.
Peel the potatoes and cut into wedges. Mix 2/3 of the oil with crushed garlic, rosemary, salt and pepper. Put the potatoes and oil mixture in a freezer bag and shake well.
Tip the potatoes out onto a tray lined with baking paper and bake for approx. 30 minutes.
Cut the red onion into small wedges. Halve the lemons and remove the pips with a fork.
Rub the rest of the oil into the chicken, season with salt and pepper, and fry until browned on both sides. Add the onion and lemon juice. Reduce the heat and cook the chicken for a further 12 mins. Stir in the honey and taste.
Finely chop the lettuce. Cut the tomatoes into wedges and spring onions into rings.
Rinse the spinach and put in a saucepan with 1 tbsp. oil, salt and peber. Leave in the water for around 1 min. Then tip into a sieve and allow to drip. Press out any excess water.
Serve the chicken on a bed of spinach and arrange the potatoes and salad on the side.
Nutritional data
624 Kcal Per Serving
F: 31 g, P: 37 g, C: 52 g, DF: 5 g
1,249 Kcal (102 Kcal/100 g)
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