Instead of the usual potato or rice with which to garnish grilled chicken, make a version with vegetable garnish.
Green mashed potatoes are refreshing and full of vitamins.
Preparation: The potatoes and zucchini are cut large and boiled until tender in salted water. Drain of liquid and blend to puree.
Chop basil and dill finely, cut garlic into small pieces and grind it all again with a blender. Pour in melted butter.
Preparation: Peel the potatoes and cut them into large pieces. Boil in salted water until soft. Honey is mixed with mustard, soya sauce and oil. Add salt and cayenne pepper.
Potatoes are mixed with the sauce well. Place on a tray on which you have baking paper. Bake for 40 minutes at 200 degrees to form a golden brown crust.
Rice with tomato sauce is also a good garnish for roast chicken.
Preparation: Pour rice in tomato juice, boil over low heat with the lid on until soft. Add salt to taste. Chop the garlic finely, add tomatoes, pour boiling water in.
In a pan with hot oil, place the chopped tomatoes and garlic, sauté for 2-3 minutes, sprinkle with salt and pepper. To the tomatoes, add the chopped basil. This vegetable mix tops the rice, stir and serve as a delicious side dish to roast chicken.