Three Healthy Chicken Breast Recipes

Ingredients

• 250 grams chicken breast
• 50 grams butter
• 1 tsp fresh thyme
• 2 cloves garlic
• to taste salt
• to taste pepper
• broccoli
• carrots
• zucchini
• oregano
• salt
• pepper
• 100 grams cooking cream
• 4 pieces fresh mushrooms
• a pinch garlic powder
• a pinch salt
• butter
• 1 piece red bell pepper
• 1 piece green bell pepper
• 1 piece yellow bell pepper
• 1 small onion
• 4 pieces mushrooms
• white pepper
• curry powder
• garlic powder
• ground ginger
• Kashkaval cheese
• 2 eggs
• 200 grams sesame flour
• paprika
• garlic powder
• onion powder
• 250 grams cauliflower
• 1 tablespoon soy sauce
• 1 squeeze lemon juice
• a drop olive oil
• can be used instead of oil coconut oil
• for cooling ice water
• a little mortadella

Instructions

1. In a pot, boil water to prepare the sautéed vegetables.
2. In the pot, boil the carrots and zucchini for exactly 4 minutes.
3. In the pot, add the broccoli after 4 minutes and leave it for 1 minute.
4. In a bowl of ice water, transfer the vegetables directly after boiling to stop the cooking and preserve their color.
5. In a heavy pan, heat a small piece of butter.
6. In the heavy pan, place the whole 250-gram chicken breast after removing its tendon.
7. In the heavy pan, leave the chicken breast for 3 minutes without moving it.
8. In the heavy pan, turn the chicken breast to the other side and add a pinch of salt.
9. In the heavy pan, add the butter with garlic and fresh thyme to glaze the chicken breast.
10. In the heavy pan, spoon the flavored butter over the chicken breast until it develops color and flavor.
11. In a pan, melt a small piece of butter to prepare the sautéed vegetables.
12. In the pan, add the boiled vegetables with a pinch of salt, a pinch of white pepper, and a pinch of oregano.
13. In the pan, toss the vegetables for only 2 minutes, then remove them.
14. In the pan, use the remaining chicken butter to prepare the mushroom sauce.
15. In the pan, sauté the sliced mushrooms for 1 minute over high heat.
16. In the pan, add 100 grams of cooking cream to the mushrooms.
17. In the pan, add a pinch of salt and a pinch of garlic powder to the mushroom sauce.
18. In the pan, add Kashkaval cheese to the sauce until it thickens, then turn off the heat.
19. In a pan or clay casserole, brown the seasoned chicken breast with the vegetables, then transfer it to a hot clay casserole.
20. In the oven, place the clay casserole at the highest temperature until the Kashkaval cheese melts on top.
21. In a pan, season the chicken breast pieces for fajitas with white pepper, ground ginger, garlic powder, curry powder, soy sauce, and a squeeze of lemon juice.
22. In the pan, sauté the seasoned chicken breast over high heat until partially cooked.
23. In the pan, add the red bell pepper, green bell pepper, yellow bell pepper, small onion, and mushrooms.
24. In the hot clay casserole, transfer the fajita mixture and add Kashkaval cheese on top.
25. In the oven, place the clay casserole at a very high temperature until the cheese melts.
26. In a small pan, toast the sesame flour with a drop of oil over low heat until it turns blond.
27. In a bowl, whisk the eggs with half of the spices.
28. In another bowl, mix the remaining half of the spices with the toasted sesame flour.
29. On a plate, dip the chicken slices in the eggs, then in the sesame flour.
30. On a plate, cover the scallop pieces with plastic wrap and pound them again to secure the coating.
31. In the freezer, place the coated scallops until firm.
32. On a baking tray lined with parchment paper, place the scallops and add butter on top.
33. In the oven, bake the scallops at 200°C for 20 minutes.
34. In a pot, boil the cauliflower until completely cooked.
35. In a pan, melt the butter, then add the boiled cauliflower.
36. In the pan, add salt, white pepper, and oregano to the cauliflower.
37. In the pan, add cooking cream, then mash the cauliflower until it becomes a purée.
38. For serving, serve the dishes hot.