Paprika and garlic roasted potatoes, grilled chicken breast, green beans, and warm cancoillotte, finished with chives and black pepper.
Ingredients
- 400 g waxy potatoes
- 300 g chicken breasts
- 200 g fresh green beans
- 40 g plain cancoillotte
- 1 tsp neutral oil
- 1 tsp sweet paprika
- 1 clove fresh garlic
- 4 sprigs fresh chives
- to taste black pepper
Method
- Preheat the oven to 210 °C on convection. Wash and thoroughly dry the potatoes, then cut them into even cubes so they cook uniformly.
- Place the potatoes on a baking sheet. Add the oil, paprika, and finely chopped garlic, then toss thoroughly to coat each cube. Spread them out in a single layer without overlapping.
- Bake the potatoes until they are tender in the center and deeply browned on the edges. Turn them halfway through cooking with a spatula for even browning.
- Trim the green beans. Cook them in a pot of simmering water until tender but still slightly firm. Drain carefully and keep warm.
- Heat a skillet or grill over medium-high heat. Add the chicken breasts and cook until well browned on the outside and fully cooked but still juicy on the inside. Let them rest briefly, then cut into slices.
- Pour the cancoillotte into a small saucepan and gently warm it over very low heat, stirring softly. Remove from the heat as soon as it becomes fluid and smooth, never allowing it to boil.
- Divide the roasted potatoes between two bowls. Add the green beans and the grilled chicken slices.
- Drizzle with the warm cancoillotte. Finish with finely chopped chives and a few grinds of black pepper, then serve immediately.
Nutrition
Per serving
- Energy
- 400.8 kcal
- Protein
- 43.87 g
- Carbohydrate
- 41.62 g
- Fat
- 7.52 g
- Fibre
- 6.8 g
- Calcium
- 79.3 mg
- Iron
- 2.93 mg
- Magnesium
- 27.85 mg
