What side dish goes well?

Name: Spring grill pan with chicken, asparagus and potatoes
Yield: 4 people
Cuisine: Deutschland
Ingredients: 600 g boneless chicken breast or chicken thighs; 800 g small potatoes; 500 g green asparagus; 1 red pepper; 1 zucchini; 2 red onions; 3 tbsp olive oil; 1 teaspoon sweet paprika powder; 1 teaspoon garlic powder or 2 cloves garlic; 1 tsp Herbs de Provence; Salt; pepper; Juice of ½ lemon; optional: some feta or parmesan to serve

Serve with herb quark or tzatziki.

Grill & BBQ

Spring grill pan with chicken, asparagus and potatoes

4 people · Grill & BBQ / Pfannengerichte

Spring grill pan with chicken, green asparagus, potatoes and vegetables. Hearty, fresh and good for plancha or grill pan.

Timing

Preparation: 20 minutes | Grilling time: 20-25 minutes | Total time: approx. 45 minutes

Estimated nutrition

per serving · Calculated for 4 servings.

Energy: ≈ 505 kcal
Protein: ≈ 41 g
Carbohydrates: ≈ 48.1 g
Fat: ≈ 14.6 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

1 red pepper · ≈ 150.0 g
1 zucchini · ≈ 250.0 g
2 red onions · ≈ 200.0 g
3 tbsp olive oil · ≈ 40.95 g
1 teaspoon garlic powder or 2 cloves garlic · ≈ 3.0 g
Juice of ½ lemon · ≈ 20.0 g
600 g boneless chicken breast or chicken thighs · ≈ 600 g · Assumed quantity / reference product

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

600 g boneless chicken breast or chicken thighs
800 g small potatoes
500 g green asparagus
1 red pepper
1 zucchini
2 red onions
3 tbsp olive oil
1 teaspoon sweet paprika powder
1 teaspoon garlic powder or 2 cloves garlic
1 tsp Herbs de Provence
Salt
pepper
Juice of ½ lemon
optional: some feta or parmesan to serve

Instructions

Halve the potatoes and pre-cook them for about 10 minutes.
Cut chicken into bite-sized pieces.
Trim the asparagus at the bottom and cut into pieces.
Roughly chop the peppers, zucchini and onions.
Season chicken with oil, paprika, garlic, herbs, salt and pepper.
Preheat grill pan or plancha.
First fry the potatoes and chicken.
After about 8-10 minutes, add vegetables and asparagus.
Grill everything, turning occasionally, until the chicken is cooked through and the vegetables are lightly roasted.
Finally season with lemon juice.