Grilled chicken with herbs

Name: Grilled chicken with herbs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Potatoes; 1/2 bunch Thyme and oregano; 1 collar Parsley; 1 untreated lemon; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3 Tomatoes (about 100 g each); 1 collar Rocket; 100 ml Vegetable broth (instant); 3 tablespoons (10 g each) Vinegar; 1 tablespoon (10 g) Oil; 7-10 Tbsp Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Potatoes
1/2 bunch Thyme and oregano
1 collar Parsley
1 untreated lemon
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
3 Tomatoes (about 100 g each)
1 collar Rocket
100 ml Vegetable broth (instant)
3 tablespoons (10 g each) Vinegar
1 tablespoon (10 g) Oil
7-10 Tbsp Sugar
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Wash herbs, dab dry and chop coarsely. Wash lemon hot, rub dry and grate the peel. Mix herbs and lemon peel. Wash the chicken fillets, pat dry and cut a pocket into them.
2
Fill the chicken fillets with the herbs and put them on a wooden skewer. Drain potatoes, quench, peel and let cool. Grill the chicken fillets in a preheated grill for 12-15 minutes. Turn from time to time. Season with salt and pepper. Wash and clean the tomatoes and cut them into pieces. Clean and wash the rocket. Cut potatoes into slices. Heat the stock. Add vinegar and oil and pour over the potatoes.
3
Clean and wash the rocket. Cut potatoes into slices. Heat the stock. Add vinegar and oil and pour over the potatoes. Season with salt, pepper and sugar. Fold in tomatoes and rocket. Arrange chicken fillets with the potato salad on plates and serve