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Ingredients
Ingredients
350 - 400 g / 2 pc average, sliced or 6 small chicken breasts
300 g baby potatoes, boiled and quartered
1/2 zucchini, sliced
1/2 eggplant, sliced
For the puree:
For the puree:
200 g roasted bell peppers from a jar, drained
240 g canned white beans, drained and rinsed
1 tsp grated garlic or garlic paste
1/2 tsp harissa paste or chili to taste (optional)
1/2 tsp paprika powder
For the marinade:
For the marinade:
3 limes, juiced and 1 zested
1/2 tsp Dijon mustard
a pinch of salt
1 tsp honey
For serving:
For serving:
fresh herbs
Method
Method
To prepare the marinade, mix the lime juice and zest with mustard and salt, add half of it to the chicken. Put the chicken in the fridge to marinate while you cook the potatoes or over night for best results. Mix the other half with honey and set aside until cooking.
To prepare the puree, blend the bell peppers with white beans, garlic paste, harisa paste or chili to taste and paprika powder.
Heat a grill pan or a regular pan with some olive oil and cook the potatoes, zucchini and eggpant until slightly golden and tender.
At the same time, heat another pan with some olive oil and cook the chicken until it starts turning golden. Then add in the rest of the marinade, cover and cook until the chicken in tender and cooked through.
Plate the prepared puree, add the vegetables and chicken on top of it.
Serve with fresh herbs.
Time: 30 min
Servings: 2
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