Potatoes with parsley-sesame crust with lemon sage chicken

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in salted water for about 20 minutes. Meanwhile, for the crust, roast sesame seeds in a pan without fat for about 3 minutes, remove. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Grate cheese finely. Mix parsley, sesame and cheese. Season with salt and pepper. Drain the potatoes

2. 2

   Wash the chicken breasts and pat dry. Cut fillets from the bones. Wash lemon hot, grate dry and cut into very thin slices. Wash sage, shake dry, pluck leaves from stems. Push 2-3 lemon slices and 2 sage leaves under the skin of each chicken fillet. Season with salt and pepper. Heat the oil in a pan and fry the meat for about 3 minutes on both sides, remove and place on a baking tray lined with baking paper.

3. 3

   Cut the potatoes in half lengthwise. Spread the cheese mixture over the potatoes, press it lightly and drizzle with olive oil. Place on a baking tray and bake together with the meat in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes

4. 4

   For the salsa, peel and finely dice the onion. Wash and clean the tomatoes and cut them into small cubes. Cut the mango from the stone. Peel and chop the flesh. Mix onion, tomatoes, mango, vinegar and olive oil. Season with salt, pepper and sugar. Arrange 1 chicken filet, potatoes and mango salsa on 4 plates

Nutrition Facts

KCAL
600 kcal

CARBS
37 g

FATS
26 g

PROTEINS
55 g