Creato con AI
Mediterranean Chicken and Potato Bowl with Cucumber-Zucchini Tzatziki
40 min 580 kcal a porzione Facile
Ingredienti
4 Porzioni
- Skinless chicken breast150 g
- Potato, cut into wedges160 g
- Zucchini, sliced100 g
- Cucumber, grated100 g
- Plain Greek yogurt, 2% fat100 g
- Olive oil10 g
- Lemon juice15 g
- Garlic, minced1 clove
- Fresh parsley, chopped5 g
- Ground cumin1 g
- Salt2 g
- Black pepper1 g
Istruzioni
- 1
Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
- 2
Toss the potato wedges with 4 g of olive oil, half of the cumin,
- 3
5 g of salt, and a pinch of black pepper. Arrange them on the tray and roast for 25–30 minutes, turning halfway through, until golden and tender.
- 4
Season the chicken breast with the remaining cumin,
- 5
75 g of salt, and half of the remaining black pepper.
- 6
Heat 4 g of olive oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until browned and its internal temperature reaches 74°C (165°F). Transfer it to a board, rest for 5 minutes, and slice.
- 7
Add the remaining 2 g of olive oil and the sliced zucchini to the same skillet. Cook for 3–5 minutes until lightly browned and tender. Let it cool slightly, then chop it into small pieces.
- 8
Squeeze the grated cucumber firmly to remove as much excess liquid as possible.
- 9
