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This icon means that this recipe is a meat-based dish. Red and white meat, poultry, cold cuts The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Chicken with carrot stoemp

Green salad


Total: 35 min


10 min


25 min

3.264286 0 5 140



1 serving
  • 100 g Chicken breast
  • 100 g potato
  • 0.5 Carrots
  • 80 g Batavia lettuce
  • 0.5 Onions
  • 10 g Butter
  • 1 tablespoon Crème fraîche half fat
  • 1 pinch nutmeg
  • 2 leaf Fresh basil
  • 10 mL (2 teaspoon) cider vinegar
  • 1 teaspoon Mustard wholegrain
  • 30 mL (2 tablespoon) Olive oil
  • 30 mL (2 tablespoon) Canola oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel the potatoes and cut into wedges.
  • Peel and dice the carrots.
  • Peel and cut the onion into halves.
  • Put them all in a large pot, cover with water, add salt, pepper, and cook for 25 minutes over high heat.
  • Wash the lettuce and make the salad.
  • Season with a vinaigrette dressing made of canola oil, cider vinegar and whole-grain mustard.
  • Season to taste.
  • Chop up the basil leaves.
  • Combine 1 tablespoon of light cream, 2 teaspoons of olive oil and the basil.
  • Sprinkle with salt and pepper.
  • Put in a cool place.
  • Apply olive oil on the chicken.
  • Sprinkle with salt and pepper.
  • Preheat the grill to 410 °F.
  • Put the chicken breast in a baking dish and grill for 15 minutes, while turning over when half-cooked. Reserve.
  • Once the cooking is finished, mash the carrots and potatoes with a fork.
  • Stir in 1 tablespoon of light cream and the butter to achieve the desired texture.
  • Season to taste and add a pinch of nutmeg.
  • Serve the chicken with carrot stoemp accompanied with green salad.

Recipe tips

  • A healthy cooking habit: measure the oil using a tablespoon.