Antwerp-Style Bowl with Chicken and Roasted Vegetables

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Toss 300 g potatoes and 250 g halved Brussels sprouts with 1 tbsp olive oil and salt and roast at 220 °C for 28 minutes.

   28:00
2. 2

   Season 300 g chicken breast with 1 tsp paprika and fry in a frying pan for 8 minutes until golden brown, then cut into strips.

   8:00
3. 3

   For the sauce, stir together 80 g low-fat yoghurt, 1 tbsp tomato purée and a pinch of salt.

4. 4

   Divide the potatoes, Brussels sprouts and chicken between two bowls and drizzle with the andalouse sauce.