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Nutrition info

AmountPer 500 g serving
  • Calories490
  • Protein37 g
  • Fat17 g
  • Saturated fat4 g
  • Carbohydrates48 g
  • Fibre5 g
  • Sugars6 g
  • Cholesterol130 mg
  • Sodium480 mg
% Daily ValuePer 500 g serving
  • Potassium43
  • Calcium15
  • Iron20
  • Vitamin A8
  • Vitamin C100
  • Vitamin B671
  • Vitamin B1245
  • Folate28
  • Magnesium
  • Zinc46
Food prep tip

Simple Dill Chicken with Warm Potato Salad

  • Gluten Free
  • Thigh
Prepping120min
Cooking10min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 37 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Dill Chicken
Warm Potato Salad

Step by step

1
Make marinade by combining olive oil, white wine vinegar, paprika, sugar, salt, dill and garlic in a jar with a lid. Shake and pour over chicken pieces in a zip lock bag. Seal bag and carefully flip bag around to distribute marinade. Refrigerate to marinate for 1-2 hours and preferably overnight.
2
Remove chicken pieces from marinade and set aside. Put marinade in small saucepan and cook to boiling. Boil marinade for approximately 1 minute. Remove from heat. Alternatively, double the marinade recipe and keep the other half for basting the chicken.
3
Grill chicken thigh over medium-high heat for 10 minutes per side or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during cooking. Serve with the warm potato salad (recipe below).
4
Dice potatoes into 1 inch (2.5 cm) cubes. Leave the peel on for extra fibre and nutrients. Cover potatoes with cold water and add garlic cloves. Bring potatoes to a boil and simmer until fork tender. Drain.
5
Combine with yogurt, chopped green onion, sugar, salt, minced fresh dill, olive oil and vinegar. Toss to coat. Serve warm with the grilled chicken.