Traditional recipes

Chicken with vegetables

Chicken with vegetables

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken with vegetables:

The chicken is cut on the back with kitchen scissors. Wash well and season with salt and freshly ground pepper. Arrange the chicken in the middle in a pan. We wash the vegetables, cut them into slices and arrange them next to the chicken. Sprinkle everything with oil and pour 1 cup of water into the pan. Sprinkle the paprika and place the tray in the oven for 1 hour. Good appetite!


Chicken leg broth with vegetables

Boil the chicken legs in salted water.

Remove the foam formed during boiling. Add the potatoes, onions and carrots, all whole.

Continue cooking until the potatoes are almost cooked.

Remove the carrot, cut it into rounds and put it back in the juice. Remove the onion and discard. Crush the garlic and add it to the juice. Also, finely chop the parsley leaves and add them. It goes well with salt and pepper.

Continue cooking for a while until the potatoes are completely cooked (easily penetrate with a fork to the center).

It can be served with polenta and garlic sauce.


It's the first time I'm cooking ..I made country chicken meatballs. it came out exceptional. thank you

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Chicken with vegetables - Recipes

Grill | International

1 teaspoon Haragos Piste Univer
40 ml of sunflower oil
20 ml honey from mixed flowers
1 teaspoon salt
40 gr butter
1 medium onion
1 teaspoon ground turmeric
1/2 teaspoon salt
300 gr corn kernels (frozen)
450 ml of vegetable soup juice
2 tablespoons coriander / chopped parsley leaves

Preheat the oven to 190 degrees. Mix Haragos Pista Univer with oil, honey and a little salt, then apply on cleaned chicken wings with a brush.

Place them on a tray lined with baking paper and bake in the preheated oven for 25 minutes.

Meanwhile, melt the butter in a pan and sauté the finely chopped onion.

Season with ground turmeric, salt, then sprinkle the corn and pour over it the vegetable soup juice. Boil it over medium heat until the corn kernels soften. We mix it to be creamy.

Serve with fried chicken wings, sprinkled with a little coriander / fresh parsley leaf.


Chicken soup with root vegetables

How about a delicious chicken soup full of vegetable eyes that will keep you warm in the coming cold months?

TABLE FOR: 6

READY IN: 180 minutes

DIFFICULTY: Relaxed

Ingredient list

• 1.5kg roasted chicken
• chicken bones
• 5l water
• half a large onion + a cup of chopped onion
• 4 cloves of peeled garlic + 2 pieces of whole garlic + 2 pieces of sliced ​​garlic
• 3 sliced ​​carrots + a cup and a half diced carrots
• 3 celery threads cut into pieces
• 4 bay leaves
• 4 sprigs of fresh parsley + a few chopped strands
• 4 sprigs of fresh thyme + a few chopped strands
• 12 juniper berries
• 2 tablespoons olive oil
• 2 cups diced celery root
• 1 1/2 cups diced sweet potatoes
• 1 cup diced parsnip root
• fine sea salt to taste
• freshly ground black pepper to taste
• 4 cubes of MAGGI chicken flavor

How do you prepare?

1. Cut the chicken off the bone and cut it into pieces. Add the remaining chicken bones in the 5 liters of water together with half the onion, peeled garlic cloves, diced carrot, 2 bay leaves, parsley, thyme and allspice. Crumble the MAGGI chicken taste cubes.
2. Boil everything for 80 minutes, gradually reducing the flame. Leave them on the fire until all your contents are reduced to seven cups of liquid soup.
3. Heat the olive oil in a high, large skillet to a medium-high temperature.
4. Add sliced ​​garlic, chopped onion, two bay leaves to the pan and sauté for two minutes.
5. Add the remaining carrots, chopped thyme, celery roots, sweet potatoes, parsnips, sea salt and seven cups of soup to the pan.
6. Let everything simmer until the vegetables are soft (about 15 minutes).
7. At the end, add the chicken, season with salt and pepper and a few sprigs of parsley.



chicken breast
2 potatoes
200 gr Mexican mixture of frozen vegetables
salt
pepper
2 teaspoons butter and greens

Beat the chicken breast slices well with a hammer and season with salt and pepper.
The Mexican mixture of frozen vegetables and diced potatoes is salted and steamed with a steamer.

While the vegetables are steaming, fry the grilled chicken breast or in a Teflon pan. .. without oil .
The well-made breast is served with vegetables over which we put a little butter with greens.

A beetroot salad is next to this dish!

Try this video recipe too


Salad grilled vegetables

Ingredient: a small eggplant, a dark green zucchini (zucchini), a yellow bell pepper, two medium tomatoes, a red onion, olive oil, salt, pepper, parsley.

Preparation: wash the vegetables, wipe, cut into thin slices or pieces, place on a hot grill and brown on both sides. Remove to a bowl, sprinkle with oil, sprinkle with salt and pepper to taste and serve with parsley.


Chicken breast with Chinese style pasta and vegetables, quick recipe, ready in just 15 minutes

Do you want to make something quick and tasty? Nothing simpler, these pasta with chicken and vegetables are ready in just 15 minutes and are so good, filling and healthy.

an Italian delicacy, with ingredients at everyone's fingertips and you don't have to be an emeritus chef to succeed!

Ingredients

  • 300 g chicken breast
  • 1 tablespoon starch
  • 5 tablespoons soy sauce + 50 ml
  • 150 g Chinese noodles
  • 100 g carrots
  • 100 g red bell peppers
  • 2 leaves Chinese cabbage / pak choi
  • 1 string green onion
  • 100 sweet chilli sauce or 2-3 tablespoons of ketchup

Step by step method

For starters, boil the water for the pasta, and while you are preparing the other ingredients, boil them. After they have boiled, strain them!

Wash the vegetables and cut them into julienne. Also the chicken breast, cut julienne, put in a bowl with the 5 tablespoons of soy sauce, salt, pepper and starch, mix well.

Heat a wok pan, if you have one, if it is not good and a normal one, add 1-2 tablespoons of oil and fry the chicken breast on the fire quickly, stirring constantly in it so that it does not burn. When it has a golden-brown color, take it down and set it aside in a bowl.

Also in the same pan, hot, add 1-2 tablespoons of oil, vegetables and a little salt and quickly pull in the pan until soft, add the salad, sweet chilli sauce, soy sauce, salt and pepper to taste, meat and pasta and keep the pan on the fire for 1-2 minutes, to combine the tastes. If you use ketchup, add another 100 ml of the water in which they cooked the pasta.


One serving contains: 389 Calories, 11.4 g Carbohydrates, 58.1 g Protein, 11.7 g Fat, 2.9 g Fiber

Ingredients for 1 serving

  • Boiled skinless chicken breast (150 g)
  • Zucchini (75 g)
  • Red bell peppers (50 g)
  • Fresh tomatoes (50 g)
  • Cauliflower (50 g)
  • Egg (50 g / 1 piece)
  • Fresh cheese with 2% fat (50 g)

Spices: Juniper berries, freshly ground white pepper, salt

Method of preparation

  1. Bring water to a boil with salt and allspice seeds and when it boils, put the diced chicken. Boil for 10 minutes, then drain the water.
  2. Take a yena bowl in which the chicken breast is placed, the diced zucchini, the julienned pepper, the cauliflower in the smallest bunches, and at the end the sliced ​​tomato.
  3. The obtained mixture is seasoned and placed in the oven for 10 minutes, covered with aluminum foil.
  4. Meanwhile, beat the egg with the mashed cheese, and pour the obtained composition over the mixture in the yena bowl after 10 minutes of baking.
  5. Put the dish back in the oven and leave until it crusts on top.

The Chicken Pudding with Vegetables recipe is just one example of a KiloStop Low Carb lunch. This is a package of 3 recipe books, which contain a complete diet for 6 weeks.

The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of overeating. It is ideal for those who like to eat meat, fish and cheese.

The Low Carb package is structured in 3 volumes, as follows:

- Volume 1 contains your diet for the first 2 weeks (72 recipes), where you can eat any type of meat, fish or cheese you want, along with plenty of vegetables.
- Volume 2 contains your diet for weeks 3 and 4 (84 recipes), in which you will be able to enjoy soft dairy products and oily fruits, gradually decreasing the amount of meat.
- Volume 3 contains your diet for weeks 5 and 6 (96 recipes), which makes the transition to a more diversified diet, in which you will consume and fresh fruits and whole grains in the first part of the day.

Buy the Low Carb package that includes all 3 books and enjoy an enviable figure!


This Greek dish is quick to prepare for lunch or dinner because it is light and tasty at the same time. You need some ingredients that you can easily find and a craving for something good and fresh. Souvlaki is quick to prepare and does not require much effort.

1. Marinate the chicken

  • cut 600 g of LaProvincia chicken breast cubes of about 2 cm.
  • Put in a large bowl 80 ml of oil , shell from 1 lemon, 60 ml lemon juice, 1 teaspoon honey, 1 teaspoon dried mint and 4 strands of finely chopped parsley and mix well.
  • Add the diced chicken breast and mix well to cover with the marinade.
  • Cover the bowl with cling film and refrigerate for 20 minutes.

2. Prepare the tzatziki sauce

  • Cleans and crushes 5-6 cloves of garlic in a bowl.
  • Squeeze the juice from ½ lemon over the crushed garlic.
  • Cut into small cubes 2 cucumbers of medium size and put them over the garlic.
  • Finely chop 3-4 fresh mint leaves, 2 strands of parsley and add them to the tzatziki bowl.
  • Add 200 g of fatty yogurt, ¼ teaspoon pepper, ½ teaspoon salt and mix well until the sauce is smooth.
  • Put the bowl of sauce in the refrigerator.

3. Assemble and cook the chicken skewers

  • Chops 2 tomatoes, 2 bell peppers and 1 large onion in cubes of about 2 cm.
  • Immerse the skewer sticks in water for 5 minutes.
  • Stick on the sticks, one by one, a piece of chicken, one of tomato, one of chicken, one of onion, one of chicken, one of bell pepper and so on.
  • Put the skewers in the hot grill pan and cook over medium heat for 3-4 minutes on each side.
  • At the end, put them in the pan one by one 3 sticks for 10-15 seconds to heat them.

4. Mount the Souvlaki

  • Remove the meat and vegetables from the skewer directly on the glue & # 8211 two on the glue.
  • Add tzatziki sauce to your liking.
  • Gather the glue in a roll and lust!

Difficulty preparing

Chicken and vegetable souvlaki is prepared in 50 minutes and has a low degree of difficulty. As utensils, you need:

  • Chopper,
  • knife,
  • small bowl,
  • large bowl,
  • grill pan,
  • skewer sticks.

This Greek dish is quick to prepare for lunch or dinner because it is light and tasty at the same time. You need some ingredients that you can easily find and a craving for something good and fresh. Souvlaki is quick to prepare and does not require much effort.

1. Marinate the chicken

  • cut 600 g of LaProvincia chicken breast cubes of about 2 cm.
  • Put in a large bowl 80 ml of oil , shell from 1 lemon, 60 ml lemon juice, 1 teaspoon honey, 1 teaspoon dried mint and 4 strands of finely chopped parsley and mix well.
  • Add the diced chicken breast and mix well to cover with the marinade.
  • Cover the bowl with cling film and refrigerate for 20 minutes.

2. Prepare the tzatziki sauce

  • Cleans and crushes 5-6 cloves of garlic in a bowl.
  • Squeeze the juice from ½ lemon over the crushed garlic.
  • Cut into small cubes 2 cucumbers of medium size and put them over the garlic.
  • Finely chop 3-4 fresh mint leaves, 2 strands of parsley and add them to the tzatziki bowl.
  • Add 200 g of fatty yogurt, ¼ teaspoon pepper, ½ teaspoon salt and mix well until the sauce is smooth.
  • Put the bowl of sauce in the refrigerator.

3. Assemble and cook the chicken skewers

  • Chops 2 tomatoes, 2 bell peppers and 1 large onion in cubes of about 2 cm.
  • Immerse the skewer sticks in water for 5 minutes.
  • Stick on the sticks, one by one, a piece of chicken, one of tomato, one of chicken, one of onion, one of chicken, one of bell pepper and so on.
  • Put the skewers in the hot grill pan and cook over medium heat for 3-4 minutes on each side.
  • At the end, put them in the pan one by one 3 sticks for 10-15 seconds to heat them.

4. Mount the Souvlaki

  • Remove the meat and vegetables from the skewer directly on the glue & # 8211 two on the glue.
  • Add tzatziki sauce to your liking.
  • Gather the glue in a roll and great appetite!

Difficulty preparing

Chicken and vegetable souvlaki is prepared in 50 minutes and has a low degree of difficulty. As utensils, you need:

  • Chopper,
  • knife,
  • small bowl,
  • large bowl,
  • grill pan,
  • skewer sticks.

3 chicken breasts
500 g mushrooms
1 pepper
2 tomatoes
150 g of cheese
100 ml oil
20 g butter
salt
pepper
2 eggs
200 g cream
2 garlic cloves

Wash the meat, debone it and cut it into strips. Wash the vegetables, peel the tomatoes, pepper and seeds and cut the mushrooms. In a hot pan, brown the chicken breast in a little oil. Set aside on an absorbent napkin to remove excess fat. In the same pan, sauté the mushrooms and peppers, which you cut into thin slices.

In a pan greased with a little butter, place and mix the chicken strips with all the vegetables. Beat the eggs with salt and pepper, add the sour cream and crushed garlic and pour the mixture over the vegetables. Sprinkle with grated cheese. Preheat the oven. Bake until browned.