Diet chicken recipes

Chicken fillet with cashews

the ingredients

Ingredients for the sauce:

• A teaspoon of oil.
• Two teaspoons of flour.
• A quarter cup of each:
  • Light brown sugar.
  • soy sauce.
• Two tablespoons of vinegar.
• A sprinkle of black pepper.

Chicken mixture ingredients:

• tablespoon of oil.
• Four pieces of chicken fillet, cut into thin slices.
• Four cloves of garlic, roughly chopped.
• A teaspoon of minced ginger.
• Large onion, sliced.
• Three sticks of green onions, cut with leaves.
• A pod of red hot pepper, sliced ​​crosswise.
• Half a cup of roasted cashews.
• A small pinch of black pepper.

How to prepare

Prepare the sauce:

• Put the oil and flour in a pot and add the sugar, sauce, vinegar, and black pepper. Stir the ingredients to mix, then leave the sauce to cook on low heat for two minutes, stirring, then set it aside.

Preparing the chicken mixture:

• Put the oil in a wide frying pan and put it over medium heat until the oil is hot. Add the chicken pieces and stir them over a high heat until they change color and become tender. Then add the garlic and ginger and stir over medium heat until the garlic changes color slightly. Then add the onions and green onions and stir until Wilt the onions a little, then add the hot pepper and stir until it wilts. Leave the mixture on the fire for two minutes.
• Add the sauce and stir until all the ingredients are covered with the sauce, then add the cashews and add a little salt and black pepper as needed.
• Place the chicken fillet with cashews in a serving dish and serve.

grilled chicken

the ingredients

• Small spoon of salt.
• Whole chicken.
• ¼ teaspoon of black pepper.
• A cup and a half of curdled milk.
• Three cloves of garlic, crushed.
• Large onion, sliced.
• A teaspoon of mixed spices.
• Half a teaspoon of turmeric.
• Chopped parsley - for serving.

How to prepare

• Clean the chicken and cut it lengthwise from the chest side.
• Place the curdled milk in a deep dish and add the garlic, onions, spices, and turmeric and stir well until the ingredients are mixed together.
• Place the chicken in the mixture, put it in the refrigerator for three hours or overnight, and turn the chicken from time to time.
• Heat the oven grill, filter the chicken from the marinade mixture, sprinkle salt and pepper, and place the chicken on a rack over the oven tray, so that it is away from the grill flame and the chicken is skin side down.
• Grill the chicken for about twenty minutes, wiping it from time to time with the marinating liquid.
• Flip the chicken to the other side and grill it for twenty-five minutes until it is cooked and acquires a reddish color.
• Sprinkle parsley on the chicken.

Chicken with lemon sauce

the ingredients

• Three pieces of chicken fillet.
• A teaspoon of chicken seasoning.
• Half a teaspoon of salt.
• a cup of flour.
• Three tablespoons of corn oil.
• Two tablespoons of butter.
• A tablespoon of lemon zest.
• Two cloves of garlic, crushed.
• A tablespoon of mashed ginger.
• quarter cup of lemon juice.
• A quarter teaspoon of ground black pepper.
• Two chopped green onions with leaves.
• A cup of broth.
• Large lemon, sliced.

How to prepare

• Sprinkle some spices on the chicken, place it between two pieces of parchment paper, then give it a few taps to make the fillet a little thin, then cut it.
• Put the oil in a wide frying pan and put it on medium until it gets hot.
• Place the fillet in flour to cover it with a light layer, then place it directly in the oil and leave it for a few minutes until the bottom becomes golden.
• Flip the chicken on the other side and leave it for a few minutes until it turns golden, then remove it and set it aside.
• Put the butter in a pan and add the broth, garlic cloves, crushed ginger, lemon zest, lemon juice, lemon slices, and green onions. Leave it to boil, then add the rest of the broth, stirring to form a smooth sauce.
• Return the chicken pieces to the lemon sauce, leave them for a few minutes until they are completely cooked, then serve them.

Lemon chicken piccata

the ingredients

• Two lemons cut into thin slices.
• A tablespoon and a half of brown sugar.
• Four cloves of crushed garlic.
• Four pieces of chicken breast, skinless.
• pinch of salt.
• A pinch of ground black pepper.
• Three tablespoons of olive oil.
• Half a cup of chicken broth.
• A pinch of dried thyme.
• A pinch of oregano.
• A teaspoon of flour.
• A sprinkle of ground dry coriander.
• A tablespoon of capers.
• A small onion, finely chopped.

How to prepare

• Mix the lemon slices, sugar, and garlic in a medium bowl and set aside.
• Season the chicken with salt and black pepper.
• Heat two tablespoons of oil in a large frying pan over medium heat.
• Add the chicken breasts to the hot pan and cook each side for four minutes until golden.
• Remove the chicken pieces to a side dish, then add the lemon slices to the pan, stir for a minute, then remove them to the chicken plate.
• Add the remaining tablespoon of oil and brown the onions with a pinch of salt until they wilt, then add the flour, thyme, and oregano to the pan and toast them a little, then pour in the cold broth, stirring with a wire whisk until it begins to boil and a thick sauce forms.
• Add the capers, chicken pieces and lemon to the pan and leave it to boil for an additional three minutes until the flavors are distributed.
• Pour two slices of chicken breasts with three tablespoons of sauce in the dish and garnish with chopped parsley.

Healthy tandoori chicken

the ingredients

• A cup and a half of low-fat yogurt.
• Two tablespoons of grated onion.
• A tablespoon of fresh grated ginger.
• A tablespoon of canola oil.
• Teaspoon ground cumin.
• Half a teaspoon of red pepper grits.
• A quarter of a teaspoon of turmeric.
• Three cloves of crushed garlic.
• Four pieces of chicken breast without skin.
• pinch of salt.
• Pinch of black pepper.
• spoon of lemon juice.
• Two tablespoons of chopped green coriander.

How to prepare

• Mix: oil, ginger, garlic, salt, pepper, turmeric, chili pepper, lemon juice, and yogurt together in a bowl, then add the chicken breasts and leave them to soak in the sauce and absorb the flavor in the refrigerator for two hours.
• Preheat the oven to one hundred and eighty degrees Celsius.
• Take the chicken pieces out of the refrigerator and transfer them to an oven tray sprayed with oil.
• Place the tray in the oven and leave it to cook and brown for fifteen minutes until the edges are browned and golden.
• Take it out of the oven and serve the delicious Tandoori chicken pieces alongside the vegetable salad and garnish with chopped coriander.

Chicken kebab with tomato salad and yogurt sauce

the ingredients

• Three tablespoons of lemon juice.
• A clove of crushed garlic.
• Half a teaspoon of Italian seasoning.
• pinch of salt.
• A pinch of ground black pepper.
• Three tablespoons of olive oil.
• Two skinless chicken breasts cut into cubes.
• A cup of finely chopped fresh parsley leaves.
• Two tablespoons of finely chopped mint.
• Two tablespoons of lemon juice.
• A cup of cherry tomatoes.
• Half a small onion, finely chopped.
• Wooden skewers.
• Half a cup of low-fat yogurt.

How to prepare

Preparing chicken kebab:

• Add two tablespoons of lemon juice, garlic, Italian seasoning, salt, pepper, two tablespoons of oil and mix the ingredients.
• Add the chicken, stir it in the sauce, and leave it to absorb the flavor by placing it in the refrigerator for two hours after covering the bowl.
• Remove the pot lid and skewer the chicken.
• Heat the grill tray over high heat, then add the skewers and cook them for six minutes until they are cooked and browned.

Preparing tomato salad:

• Add tomatoes, onions, parsley, a spoonful of lemon juice, a spoonful of olive oil, a pinch of salt, stir the salad and serve it immediately alongside the chicken kebab skewers.

Preparing the yogurt sauce:

• Mix yogurt with chopped mint and a pinch of salt, then serve it in a plate as a dip next to chicken skewers.