Chicken Thigh with Feta & Broccolini
over arugula with herb oil & courgetteCalories
:
406 kcalProtein
:
9.8g proteinTotal
:
35 minutesDifficulty
:
Medium-30% carbs
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Met dit recept tover je 275 gram groenten per portie op je bord.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Broccolini
½ piece
Red onion
½ piece
Courgette
1 piece
Chicken thigh
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
5 g
Fresh basil
20 g
Arugula
25 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
1.5 tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1700 kJ
Calories406 kcal
Fat36.9 g
Saturated Fat8.9 g
Carbohydrate6.7 g
Sugar5 g
Dietary Fiber2.4 g
Protein9.8 g
Salt0.7 g
Potassium305.3 mg
Calcium49.8 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Sautépan or large frying pan
•Casserole
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the broccolini.
- Halve any thicker pieces of broccolini lengthways.
- Cook the broccolini for 1 - 2 minutes, then drain and set aside.
2
- Chop the onion into half-rings.
- Slice the courgette into 2cm rounds.
3
- Heat two-thirds of the olive oil in a large deep frying pan over medium-high heat.
- Fry the broccolini and courgette for 7 minutes, then add the onion and fry for 5 - 7 minutes. Season to taste with salt and pepper (see Tip).
Tip: add extra olive oil if necessary.
4
- Heat the rest of the olive oil in a deep frying pan over medium-high heat.
- Fry the chicken for 6 minutes per side. Season to taste with salt and pepper.
5
- Tear the mint leaves off of the stems and transfer to a tall container.
- Add the basil, parsley and extra virgin olive oil, then process with an immersion blender until smooth.
6
- Serve the arugula on plates and drizzle with extra virgin olive oil as preferred.
- Top with the vegetables and the herb oil, then crumble over the feta.
- Serve the chicken alongside.
