Marinated Chicken Breasts

with leeks and baked potatoes


4 servings:

  • 10 tablespoons Rapeseed Kernel Oil NATURAL-NUTTY
  • 4 chicken breast fillets
  • zest of one lemon
  • 1 ob potatoes
  • 1 leek
  • 1 pinch of sugar
  • 8 oz chicken stock
  • 1 tablespoon fresh thyme


  1. Wash chicken breasts and pat dry. Marinate the chicken breastst overnight with the lemon zest and 4 tablespoons kernel oil and chicken stock. After marinating, season chicken breasts with salt and pepper and sear echt side in a pan over medium high head until golden brown. Bake chicken breasts in preheated oven at 350°F for 12-15 minutes. Remove from the oven, wrap in foil and let it rest.
  2. Wash the potatoes, quarter them lengthwise and toss with 4 tablespoons Rapeseed Kernel Oil NATURAL-NUTTY . Place the baknig tray season with salt, pepper and thyme. Bake in the oven about 35 min at 350°F degrees untiil golden brown.
  3. Wash, clean an ddice th ellek. Sauté in pan with 2 tablespoons Rapeseed Kernel Oil NATURAL-NUTTY and season with salt and a pinch of sugar. Boil remaining marinade until reduced by about 2/3. Plate chicken breasts and cover with leek sauce

preparation time: 60 minutes


refine the baked potato instead of thyme with fresh rosemary or enter the leeks by adding 50g apricot little sweetnes

Nutrition values (per serving)

520 kcal
2175 kJ
51 g
26 g
18 g
Bread units: 
1.5 BE

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