Nutrition Facts
4 servings
4
Grilled Chicken with Asparagus Recipe
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A chicken recipe extracted from the book "I Love Low-Calorie Cooking." Photo credit: Valéry Guedes.
Ingredients
4 dashes Chicken
12 small green asparagus
1 Black grape
2 soy sauce
2 tandoori
Salt
Directions
1
Bring a pot of salted water to a boil and cook the asparagus for 5 minutes, then drain and rinse under cold water to maintain the bright green color.
2
Preheat the oven to 200 °C (400 °F).
3
Roll the chicken cutlets in the spices, season with salt, and grill in an oven-safe pan for 2 to 3 minutes.
4
Deglaze with soy sauce, then add the asparagus and grapes and bake for 15 minutes.
5
To finish, a chicken recipe extracted from a cookbook on slimming cuisine.
Ingredients
Ingredients
4 dashes Chicken
12 small green asparagus
1 Black grape
2 soy sauce
2 tandoori
Salt
Directions
Directions
1
Bring a pot of salted water to a boil and cook the asparagus for 5 minutes, then drain and rinse under cold water to maintain the bright green color.
2
Preheat the oven to 200 °C (400 °F).
3
Roll the chicken cutlets in the spices, season with salt, and grill in an oven-safe pan for 2 to 3 minutes.
4
Deglaze with soy sauce, then add the asparagus and grapes and bake for 15 minutes.
5
To finish, a chicken recipe extracted from a cookbook on slimming cuisine.
Notes
-
Flore
I replaced: - the asparagus with green beans and flat beans, leftovers I had in the freezer; - the tandoori spices (which I didn't have) with chili powder, garlic powder, four pepper blend, dried coriander leaves, allspice, and a little sweet paprika. I sprinkled all of that on the chicken in the pan. In my opinion, if the chicken is cooked enough (you remove it and sauté the green vegetables over high heat), the oven step is unnecessary. -
Dodie08
Delicious, I replaced the tandoori with tikka masala.
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