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Grilled chicken breast with rice garnish

Grilled chicken breast with rice garnish

something quick for when you don't have time

  • 2 chicken breasts
  • 200 g long grain rice
  • 2 tablespoons peas
  • 2 tablespoons corn

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled chicken breast with rice garnish:

Boil the rice with the peas. If it is frozen, we can put it over the almost boiled rice 20 minutes before.

When the rice is cooked, add the peas and corn. Mix them well with a little salt.

We prepare the chicken breast by seasoning it with rosemary and a little delicate. Heat the pan with a dot and fry it well on one side and on the other over low heat

Great appetite!


Cabbage salad with dill and vinegar

Like other times, today I do not intend to present you who knows what recipe, complicated or great chef. Rather, I intend to remind you of a simple and old recipe, but perfect for summer, both for its simplicity and the speed with which it is prepared, and for the fact that it goes great with any steak (advice to barbecue lovers). It is a & # 8220 banana & # 8221 sweet cabbage salad with dill and vinegar. I, for one, like it very much, especially next to a golden chicken schnitzel (but it also goes with pork). As a variation, this time I combined it with some chicken breast in parmesan crust and new french fries. Delicious!

Posted in 0-100 kcal, Garnishes, News, Fast or adaptable recipes for fasting, Salads Tags: garnish, cabbage garnish, garnishes, grill garnishes, dill, apple cider vinegar with honey, few calories, cabbage recipe, garnish recipe, fasting recipe, garnish recipe, low calorie recipe, salad recipe, quick salad recipe , cabbage salad, refreshing salad, easy to make salad, cabbage 2 Comments & # 187

Chicken Breast Rolls with Rice Garnish

The chest is portioned in such a way that you get the right pieces to make the rolls. They came out for 6 pcs. The portioned breast is beaten well between two sheets of cellophane (bag) after which we season it with salt and pepper.

Place the filling as follows: spinach leaf, a slice of cheese, a slice of neck and a slice of cheese and finally a spinach leaf. Roll it carefully and catch it with a toothpick. This is how everything is done until we finish them. Pass through flour, beaten egg and breadcrumbs and fry in an oil bath.

Prepare the rice garnish as follows: heat the oil with the butter and then add the rice and let it harden a bit. Add the soup (I prepared it from the breast bone, a carrot, an onion, peppercorns and a bay leaf), chewing little by little continuously. When it is ready, add the grated cheese, mix until incorporated. I also added the finely chopped carrot to the soup.

The rolls are served with rice garnish or as you like.


Method of preparation

Autumn snack

From all the mushrooms we choose the most beautiful ones and cut from them, in length, 10-15 slices each

Grilled vegetables with liver

Wash the eggplant, tomatoes and zucchini, peel the bell peppers, mushrooms and onions, then cut the eggplant and zucchini


Result and Calories

As you can see in the picture above, the plate looks great! However, the most important aspect is given by the nutritional information:

Concrete? 588 healthy calories, consisting mostly of proteins and carbohydrates. This meal is perfect to be consumed after training, but also in the evening, because it is quite easy to digest.

If you need more or fewer calories, you can easily adjust the amount of ingredients.


If you like it, share it with your friends!




Ingredient:

For chicken breast with peas:
700g boneless chicken breast
1 can of 800g peas
1 canned tomatoes in tomato juice 400g
2 tablespoons sour cream
1 onion
2 bay leaves
Salt, pepper, vegeta and chilly, to taste
Frying oil

For the rice garnish:
250g rice
2 onions
Salt and vegeta, possibly to taste
Frying oil

Method of preparation:
Put the tomatoes in tomato juice in a bowl and mix them with a blender, until they turn into a puree.

We take the peas out of the can and put it in a strainer.

Finely chop the onion and put it in a pan with hardened oil.

Meanwhile, until the onion takes on a little color, cut the chicken breast into cubes.

When the onion has turned brown, add the chicken breast, season with salt, pepper and chilly to taste and let it fry for about 15-20 minutes.

Over the ready-roasted chicken breast, add the drained peas and leave everything on the fire for another 3 minutes.

Add the tomato sauce, 2 bay leaves for flavor, let it simmer for another 2-3 minutes, until it boils a little.

At the end we add 2 bay leaves for flavor and the 2 tablespoons of sour cream, leave on the fire for 2 minutes after which everything is ready.


For rice garnishes, boil the rice in 500ml of water. Season with vegeta and salt, to taste, let it boil until the rice softens well. During boiling, complete the water evaporated by boiling.

Finely chop the onion and put it in a frying pan with hot oil. After it has hardened, drain it in a strainer and then add it over the ready-cooked rice, season with salt and mix until the composition is homogeneous.




Chicken breast with rice garnish with beans - Caribbean Style

A suggestion of the main kind, with Caribbean influences. I wasn't there to see if it was done, I took others at face value.

To open the appetite, a "shot" of Sighişoara brandy (I didn't have anyone to "cake" it at all).

Some strips of chicken breast marinated briefly in a paste with a mix of spices, wok.

As a garnish, a rice boiled in coconut milk on a base of red beans with a little onion, shallots, garlic, thyme and cherry tomatoes.

An accompaniment of Tohani's dry Riesling, well beaten.


Recipe: Serbian rice with grilled chicken breast

Preparation for Serbian rice
Wash the rice and leave it in the water for a few minutes. Chop the onion, diced pepper, grate the carrot and slice the mushrooms. Put oil in a saucepan, and when it is hot, put the onion and let it harden a little. Then add the grated carrot, pepper and mushrooms. Leave a little more and add the rice. Mix well, then add about 4 cups of water. When it boils, add the vegeta. Let the rice boil. At the end, add finely chopped green parsley leaves, cover with a lid and leave to warm for a few minutes. Serbian rice is served with grilled chicken breast or chicken legs with a cabbage salad.

1 Ingredients Serbian rice with chicken breast 2 Preparation Serbian rice with chicken breast 3 Serbian rice with chicken breast 4 Serbian rice with chicken

GRILLED CHICKEN BREAST

Superrr dear Valentina and I use tarragon and we like it. Congratulations on the recipe.

valentina ionita (Chef de cuisine), March 10, 2010

Thanks. We really like tarragon (it is fragrant, smells good and tastes great) and is not put in large quantities.

panseluta (Chef de cuisine), March 10, 2010

flavored marinade! tarragon as if I would avoid it.

mariana scarlat (Chef de cuisine), February 24, 2010

Very good! I have to try the marinade according to your recipe. I didn't know you could put wine.

burdulea maria elena (Chef de cuisine), August 26, 2009

It looks really good and it's good.

vera (Chef de cuisine), June 21, 2009

Especially healthy, I haven't tried this way with marinade, but I think it's good !!

Sidy (Chef), June 20, 2009

Mother, how good she must be. I also really like grilled chicken breast.


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