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Chicken breast with sauteed vegetables

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Chicken breast with sauteed vegetables

Recipe chicken breast with sauteed vegetables on a background onion



Today we added meat to the menu. When choosing chicken, we suggest that this is of organic origin, as both animal care and feeding are tightly controlled. Thus, not ingest pesticides and medicines, which today are given to the animals in conventional production.



This dish requires a simple preparation, but as we always do, we will add a differential touches to make it a plate of gourmet and healthy concept.






Today you have an animal protein, we advise accompany many vegetables as perfect nutritional supplement and a great help to promote the digestion process and the gustatory balance.



You know it's much better than your meals do not have much amount of ingredients and always choose a main ingredient around which will compose the other ingredients of the recipe.



It is better to dissociate carbohydrates from protein, but you do not consider it from the perspective of a diet, but because much less overload your digestion. With this, also not go into a point of obsession, because you can perfectly accompany this dish with a good wholemeal bread, because the important thing is to do things with harmony.



There are combinations of protein and carbohydrates that work very well, it is the case of the mixture of rice with lentils or rice with chickpeas.



As we always do, let your creativity is released and you can interpret this recipe your way. In the end, the most important thing is that you find that point of personal satisfaction tailored to you and your family. In addition, today we put the ingredients but the amounts are subject to your needs and personal intuition.



Ingredients

• Onion


• Garlic


• Carrot


• Zucchini


• wakame seaweed


• Organic chicken breast (one per person)


• Paprika


• Ras el hanout (you can use curry)


• Provencal herbs


• Garlic powder


• Nutmeg


• Fresh rosemary


• Fresh thyme


• Fresh parsley


• Virgin olive oil


• Sea salt

Preparation

• Put soak for 30 minutes wakame seaweed. Wash vegetables.


• Cut the carrot and zucchini in half and then make longitudinal cuts, creating an elongated and more beautiful vegetables at the final presentation.


• Two cloves of garlic cut into slices. With a little olive oil, garlic you Doras gently crisp. Pikes fine onion, add a pinch of salt (pulls fructose and water), you rehogas gently until you have left an attractive golden color and caramelized. This doneness, enhances the flavor and fresh processing.


• Prepare in a bowl the following seasoning for chicken: ras el hanout, Provencal herbs, garlic powder (not too much), sweet paprika and nutmeg. Mix well.


• In a skillet with a lid you take a drizzle of extra virgin olive oil, put in some sprigs of fresh thyme and oregano. Add to breast sea salt and put over low heat with the lid covering about 6 minutes per side. Soft fire makes the breast, do not lose much fluid and gently browned allow not burn. The cover, the aromas are wonderful and breast absorbs all the steam being much more juicy.


• Cut into small pieces wakame. Saute carrots and zucchini, leaving them crunchy. Add two minutes remaining algae and salt makes straight.


• Place it in the bottom of the dish a bed with onion confit. After you put the above and just vegetables with chicken breast. Pica some fresh parsley and sprinkle over.

Ideas

• Cooking the chicken breast leaves a sauce on the bottom of the pan that you should incorporate above processing.


• If you like the sauce is thickened, fold fresh herbs and can link with some fine cornmeal or potato starch. Agar-agar even if you have at home, as it holds up to 80 ° C.

Now you tell us how you made this recipe chicken breast with sauteed vegetables and spices what other combinations you come up to you.

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