Griekse Kip met Limoen Aardappels (voor in de vriezer)

Greek Chicken with Lime Potatoes (for the freezer)

Name: Protein Packed Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 gr Gehakt; 8 (volkoren) Tortillas; 1 blik Tomatenblokjes; 2 teentjes Knoflook; 2 Paprika's; 1 Ui; Geraspte Kaas; 1 blikje Mais; 200 gr Creme Fraiche; 4 tbsp The Spice Club Mexican

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ingredients

4 persons

680 g potatoes, peeled and cut into 5 cm pieces
900 g chicken fillet
60 ml olive oil
30 ml lemon juice
2 tbsp salt, divided
2 tbsp the spice club dried oregano
1 tbsp the spice club garlic powder
1 tbsp the spice club dill
1 freezer bag of 3.8 liters

preparation

Marinate the chicken: In a bowl, combine olive oil, lemon juice, 1 tablespoon salt, oregano, garlic powder and dill. Add the chicken, making sure all pieces are covered. Let marinate for at least 30 minutes.
Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes. Drain and let cool.
Assemble the meal: Place the marinated chicken and cooked potatoes in the freezer bag. Add the remaining tablespoon of salt. Seal the bag tightly, label and freeze.
Preparation: Thaw the meal in the refrigerator overnight. Bake the chicken and potatoes in a preheated oven at 200°C for 25-30 minutes, or until done. Serve with a Greek salad and tzatziki. Enjoy your meal!