Chicken Recipe

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Servings: 4 servings Difficulty: Intermediate
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A zesty lemon-oregano chicken salad with warm potatoes and crisp cucumber
Chicken Recipe recipe image

This vibrant dish combines tender, pounded chicken thighs with warm, seasoned baby potatoes for a comforting yet refreshing meal. The bright dressing, infused with garlic, mustard, and oregano, ties together the earthy potatoes and crisp Lebanese cucumber. Thinly sliced green onions and fresh parsley add a pop of color and herbal freshness. It’s perfect for a light summer dinner or a hearty lunch, offering a balance of warm and cool textures. Simple ingredients come together to create a flavorful, satisfying plate that feels both rustic and refined.

Chicken Recipe recipe image
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Chicken Recipe

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 116.0

Description

This vibrant dish combines tender, pounded chicken thighs with warm, seasoned baby potatoes for a comforting yet refreshing meal. The bright dressing, infused with garlic, mustard, and oregano, ties together the earthy potatoes and crisp Lebanese cucumber. Thinly sliced green onions and fresh parsley add a pop of color and herbal freshness. It&# 226;ÂÂs perfect for a light summer dinner or a hearty lunch, offering a balance of warm and cool textures. Simple ingredients come together to create a flavorful, satisfying plate that feels both rustic and refined.

Ingredients

Directions

  1. Place baby potatoes in a medium saucepan and cover with cold water.
  2. Bring the water to a boil, then boil for 8 minutes or until just tender.
  3. Drain the potatoes and transfer them to a heatproof bowl.
  4. While potatoes cook, pound chicken breasts until they are 1cm thick.
  5. In a food processor, blend oil, warm water, lemon juice, garlic, mustard, and oregano until smooth.
  6. Transfer the dressing to a glass or ceramic bowl and reserve 1/4 cup for the potatoes.
  7. Add the chicken to the remaining dressing and toss to coat evenly.
  8. Add the reserved 1/4 cup of dressing to the warm potatoes and toss to coat.
  9. Let the potatoes cool for 5 minutes.
  10. Add thinly sliced green onions, chopped cucumber, and flat-leaf parsley to the potato mixture.
  11. Toss everything together gently to combine.
  12. Serve the dressed potatoes alongside the marinated chicken.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 116.0kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 1.0g5%
Cholesterol 15.5mg6%
Sodium 141.0mg6%
Total Carbohydrate 16.3g6%
Dietary Fiber 2.2g9%
Sugars 3.9g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, potato, salad, lemon, oregano, cucumber, garlic, parsley, green onion, mustard, healthy, lunch, dinner, easy, fresh, crunchy, herbs, light, vegetarian-friendly, meal-prep
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