Ingredients for 4 servings
1 + 1/2 tbsp. curry powder
4 chicken breasts
230 grams of peppers all colors
1 cup coconut milk or 1.5% fat milk
Juice of 1 lime

Heat a non-stick pan with a little olive oil over medium to high heat.
Sprinkle the chicken with 1 teaspoon of curry powder, salt and pepper. Put the chicken in the pan until it turns brown. In another pot, sauté the peppers and the remaining 1/2 teaspoon of curry for 1 minute. Add the coconut milk (or regular milk) and let it boil on low heat for 5 minutes or until the sauce thickens slightly ..
Add the lime juice to the sauce and bring to a boil. Serve the chicken with the sauce and lime slices.

Ingredients for 2 portions
2 tbsp. olive oil
2 chicken breast fillets cut into bites
2 sliced onions
2 red peppers cut into slices
½ φλ. white dry wine
400 g of crushed tomatoes
1 tbsp. sweet paprika
1 tbsp. chopped parsley
1 cup (200 g) strained yogurt 2%
For serving
boiled brown rice

For the chicken with peppers. first heat the olive oil over medium heat and brown the meat for 4΄-5΄, to change color. Add the onions and peppers.
Sprinkle with paprika and let the vegetables wither for 4΄-5΄. Quench with the wine and let the food boil for 2΄ and the alcohol evaporate. Add the tomatoes and season with salt and pepper. Cover and simmer until the meat is tender, about 40΄. After the food boils, remove it from the heat. Add the yogurt and parsley and mix. Serve rice on plates and place the chicken with its sauce on top.

2 tbsp. olive oil
500 g chicken, without bones
A little flour
300 gr mushrooms
2 large onions, finely chopped
250mL chicken broth
1 tbsp. vinegar white
50 g frozen peas
Parsley, finely chopped

Heat the olive oil in a non-stick pan. Sprinkle with flour the chicken which we have cut into thin strips and sauté the chicken until it turns brown. Then remove the chicken from the pan and add the mushrooms until soft and then remove them from the pan. Add the remaining olive oil, sauté the onions for 5 minutes and then add the broth and vinegar. Put the chicken and mushrooms back in the pan and simmer for 15 minutes. Finally, add the peas and parsley and serve.

2 tbsp olive oil
500g boneless, skinless chicken thigh
Flour for dusting
300g small button mushroom
2 large shallots, chopped
250ml chicken stock
1 tbsp white wine vinegar
50g frozen pea
small handful parsley , finely chopped

Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry mushrooms until softened, then remove. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

6 skinless chicken breasts
2 tbsp olive oil
½ tbsp balsamic vinegar
140g bag rocket
25g parmesan
lemon wedges For the marinade
2 garlic cloves
3 rosemary
sprigs, leaves finely chopped
6 sage leaves, finely shredded
zest 1 lemon and juice of ½
3 tbsp olive oil

Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish. To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs. Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins. Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Ingredients for 2 portions:
2 tbsp. olive oil
2 chicken breast fillets (cut into thin strips)
2 dried onions (cut into thin slices)
3 colored peppers (sliced)
1 sprig of fresh thyme or fresh oregano
1/4 cup white dry wine
1/2 cup chicken broth
2 ripe grated tomatoes
1 tbsp. sweet paprika
freshly ground pepper
1 tbsp. chopped parsley
2 tablespoons strained yogurt (2% fat)
1 cup boiled quinoa

First heat the olive oil over medium heat and brown the chicken fillet for 4΄-5΄, to change color. Add the onions, the peppers, the thyme and sauté for 3΄. Sprinkle with the paprika and quench with the wine. Let the food boil for 2΄ and the alcohol evaporates completely. Add the tomatoes and season with salt and pepper. Pour over the broth, cover and simmer until the chicken is soft for about 20 minutes. After the food boils, remove from the heat. Then it will be left with little liquid. Add the yogurt and parsley and mix.
For quinoa
Put the quinoa in a fine strainer and rinse it very well under running water, until the running water is no longer white, but comes out transparent. Put the quinoa in a saucepan, add water to cover it and simmer until the fruit bursts, for about 10 minutes and opens, but not melted. Salt the quinoa while it is boiling. Drain it well. Serve the quinoa on plates and put the chicken with its sauce on top.


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