Tuesday 21. May. 2024, week 21
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Grilled chicken with potato salad

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Estimated Times
Preparation time: 20
Cooking time: 60
0.5pcs.Chicken ~600 g
0.5tbspSea salt ~8.3 g
1clove(s)Garlic ~3 g
0.5tbspPaprika ~3 g
400gBaby potatoes
5pcs.Green asparagus ~75 g
2pcs.Spring onions ~28 g
0.5pcs.Red bell pepper ~60 g
0.5pcs.Green bell pepper ~60 g
5pcs.Sun-dried tomato ~10 g
1tbspChives ~3.8 g
1.5tspYellow mustard ~8.3 g
0.5tbspAcacia honey ~7.5 g
0.25pcs.Lemon ~25 g
2pinchBlack Pepper ~0.8 g
1tbspOlive oil ~13.7 g

Transfer ingredients to supplier
Serving price:5,48 €
Consumption10,96 €
Purchase51,39 €
Delivery percent:16/16


Light your kettle barbecue (or preheat the oven to 200º/fan oven180º.)

Wash the chicken and remember to make sure that the giblets have been removed. Remove any remaining giblets. Put salt and crushed garlic inside the chicken and rub the chicken with coarse salt and paprika. Roast the chicken over indirect heat in the kettle grill for approx. 1 hour depending on its size (or 1 hour in the oven). Turn the chicken when half way through the cooking time. Cut the chicken into suitably-sized pieces.

Scrub the potatoes and cook until tender. Leave to cool.

Bend the asparagus spears until they snap. Keep the tops and cut into small pieces. Heat the water and butter in a pan. When boiling, add the asparagus and steam for approx. 5 minutes.

Chop the spring onions, pepper, chives and sun-dried tomatoes.

Put the potatoes, asparagus and the other vegetables in bowl. Make a dressing out of mustard, honey, lemon juice, salt, pepper and equal parts oil and water, and pour into the bowl. Gently stir and toss to coat.

Serve the chicken with the potato salad.


Why not grill an extra chicken so you have one spare for the packed lunches or the freezer?

Nutritional data
561 Kcal Per Serving
F: 26 g, P: 34 g, C: 50 g, DF: 5 g
1,123 Kcal (111 Kcal/100 g)

Energy for the recipe Grilled chicken with potato salad
More statistics
  | Source: Madopskrifter.nu

Recipes with similar ingredients
Serving price: 10,34 €
Salmon with lemon and Dijon potatoes
Salmon with lemon and Dijon potatoesCut the salmon into 150g pieces and marinade them in a little grated lemon rind, half of the olive oil and lemon juice. Leave to infuse for 30 minutes.

Preheat the oven to 200º C/ fan ...
696 Kcal Per Serving
F: 38 g, P: 45 g, C: 47 g
1,391 Kcal (117 Kcal/100 g)
Energy for the recipe Salmon with lemon and Dijon potatoes
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  • Recommended energy composition:
    Fat: 20-35%
    Protein: 10-35%
    Carbohydrate: 45-65%

    The recommendation is individual and depends on your daily activities.

    Source: (IOM) 2002

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    Daily energy needs
    Male about 11.000 kJ.
    Female about 9.000 kJ.
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1.Sea salt
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