Grilled chicken breast with summer vegetables, grilled potatoes and chimichurri sauce
Ultra-fast cooking of vegetables for more texture and flavour, and baby potatoes. Chimichurri condiment to accompany this beautiful Swiss poultry, always tender and juicy. Bon appétit.
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Ingredients
Portions:
4
200 g
chicken leg stew, deboned
150 g
Grenaille potatoes, halved
50 g
three-coloured peppers, sliced
50 g
courgette, sliced
50 g
Saint Marzano tomato, chopped
1 piece
Cébette onion, thinly sliced
2 tbsp
Casa olive oil
1 tsp
fine salt
1 pinch
ground white pepper
For the chimichurri sauce:
10 g
fresh mint, chopped
10 g
flat-leaf parsley, chopped
1 piece
red chilli pepper, seeded and chopped
10 g
fresh coriander, chopped
0.5 tsp
oregano
2 tbsp
Casa olive oil
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your grill to medium-high heat.
- Toss the Grenaille potatoes with 1 tbsp of Casa olive oil and 0.5 tsp of fine salt. Grill for 10 minutes, turning occasionally, until tender and golden.
- Meanwhile, season the chicken leg stew with a pinch of ground white pepper. Grill for 15 minutes, ensuring juices run clear.
- While the chicken is grilling, mix the chopped mint, flat-leaf parsley, red chilli pepper, fresh coriander, 0.5 tsp oregano, and 2 tbsp Casa olive oil to make the chimichurri sauce.
- Grill the sliced peppers, courgette, and chopped Saint Marzano tomato for 5 minutes until slightly charred.
- Serve the chicken on a plate with grilled potatoes and vegetables, topped with Cébette onion and chimichurri sauce.
For an extra burst of flavor, let the chimichurri sauce sit for 10 minutes before serving.