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Chicken with peas and mint

Chicken with peas and mint


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I'm waiting for spring. I'm tired of enduring the winter, the snow, the cold, the boots ... I thought that some green peas would be good enough to bring a spring dandelion. This time I did something special: I put some mint. Thanks to Mary for this idea.


6 Pea soup recipes with chicken light

To prepare a delicious soup with personality? How about an open chicken pea soup to give a varied diet? These two ingredients combine very well and have a unique and unmistakable taste.

You can prepare pea soup with light chicken, with more vegetables and greens, or simply with pea soup and chopped chicken. You can use fresh, frozen or dried peas in the dish, as you will see below. Remembering that there are two possibilities, a weaker soup with peas cooked in beans or peas cooked and beaten like a cream and incorporated into the soup. Both are delicious, and the choice will depend on your preferences.

Caprices in spices and herbs to give a special note dish. Check out some recipe suggestions and a good appetite!

1. Recipe for open chicken pea soup

  • 400 grams of peas
  • 400 grams of cooked and cut chicken breast
  • 1 chopped white onion
  • 1 clove chopped garlic
  • salt to taste
  • pepper to taste
  • it smells green in taste.

Cook the peas in the pressure cooker until they are very delicate. Meanwhile, cook the chicken breast and then spread. Take the cheese chicken in a pan with onions, garlic and spices to taste. Put the cooked peas and cook a little until it thickens, stirring occasionally. At the end, sprinkle with green and serve. If you want you can beat the peas in the blender before adding to the chicken to give more soup texture.

2. Pea soup recipe with chicken and light mint

  • 3 cups of fresh tea
  • 2 cups of vegetable broth tea
  • 3 mint leaves
  • 400 grams of chopped and seasoned chicken
  • salt to taste
  • Pepper or Calabrian to taste.

Cook the chicken in a pressure cooker, drain, crush and taste. Take all the other ingredients to beat the mixer until smooth. Pour into a pan, add the chopped and seasoned chicken and let it heat and grind. Then serve season and season, if necessary.

3. Recipe for pea soup with light chicken and tomatoes

  • 1 potato
  • 1 boneless chicken breast
  • 250 grams of peas
  • 1 chopped tomato
  • 1 chopped onion
  • 1 chopped green pepper
  • 2 cloves chopped garlic
  • 3 tablespoons olive oil
  • 1 tablet of lean chicken
  • 2 1/2 liters of water
  • salt to taste.

Cook the chicken breast in 2 liters of water. Then it cools and breaks. Observe the cooking water. On this side, cook the fresh peas for 15 minutes in the pressure cooker. Chopped chicken breast sauté in olive oil and season with salt, chicken, garlic. Then add the finely chopped pepper, onion, tomatoes and potatoes. Then put the cooking water reserved for the chicken and another 500 ml of water. Add the cooked peas. Cook until dry and serve!

4. Recipe for pea soup with chicken and light potatoes

  • 400 grams of peas
  • 2 large potatoes without chopped peel
  • 400 grams of boiled and chopped chicken breast
  • 1 chopped white onion
  • 1 clove chopped garlic
  • salt to taste
  • pepper to taste
  • it smells green in taste.

Cook the peas and potatoes in the pressure cooker until they are delicate. Wait for it to melt and beat in the blender with the water until it is creamy. Cook the chicken breast and then brown. Take the cheese chicken in a pan with onions, garlic and spices to taste. Pour the cream from the blender and cook a little longer until it thickens, stirring occasionally. Serve with fresh green scent.

5. Pea soup recipe with light chicken and carrot

  • 3 peeled and chopped carrots
  • 1 boneless chicken breast
  • 250 grams of peas
  • 1 chopped onion
  • 2 cloves chopped garlic
  • 3 tablespoons olive oil
  • 1 tablet of lean chicken
  • 2 1/2 liters of water
  • salt to taste.

Cook the chicken breast in 2 liters of water. Then it cools and breaks. Observe the cooking water. On this side, cook the fresh peas for 15 minutes in the pressure cooker. Chopped chicken breast sauté in olive oil and season with salt, chicken, garlic. Then add the carrots and onions. Then put the cooking water reserved for the chicken and another 500 ml of water. Add the cooked peas. Cook until dry and serve! If you prefer, beat everything in a blender and serve.

6. Pea soup recipe with chicken and light cabbage

  • 2 cups of pea tea
  • 7 cups of water tea
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 2 cups of cooked and chopped chicken tea
  • 1 chopped onion
  • 1 clove of garlic, chopped
  • 1 cup chopped cabbage
  • 1/2 cup lightly cheesecloth
  • salt to taste
  • pepper to taste.

Put the peas in a bowl, cover with water and soak for 6 hours. After that, drain, put it in a pressure cooker with more water and bay leaf and cook for 25 minutes under pressure. Stop it and wait for it to cool. Beat in the blender with the stock, tossing the bay leaf until you get a cream. Book it.

Heat a pan over medium heat with olive oil, add the chicken, onion and brown for a few minutes. Add pea cream, creamy peel, cabbage and season with salt, pepper and cook until boiling. Serve!

Chicken is a lean protein released for consumption on diets aimed at weight loss. It can be grilled, cooked, blunted or chopped. A great way to eat is a chicken sandwich with natural light, with lots of salads and vegetables. It can be a great choice for dinner or afternoon snack because it is nutritious and low in calories. Remember for

Orange is a very refreshing and tasty fruit that provides folic acid, calcium, potassium, magnesium, phosphorus and iron. Contains fiber, pectins and flavonoids, which increase the nutritional value. It is known for its high content of vitamin C, which helps the body's immunity to be strengthened and fighting agents such as viruses. It has properties


Chicken, mint peas and vegan parsnip puree

Come on, we had a pretty good time on March 8, with the martyrs, maybe some have big plans with the 40 glasses & # 8230 Let's not forget though that excesses of these should be only occasional and in small quantities and should not become a habit. After all, everything is ok as long as it is not exaggerated. So be temperate and enjoy everything a little!

Let's go back to our sheep, the ones with green on the plate, lean meat and many vegetables, that is to say on healthier habits and let me tell you about this plate, I say, brilliant! :) Obviously, in the spirit I hope you are used to already, it's a quick recipe, easy to make, with accessible ingredients and can be easily packaged. I guarantee you that even the most capricious, who will turn up their noses at hearing words like & # 8222 grilled chicken breast & # 8221 (bleahh & # 8230), & # 8222meas with peas & # 8221 (Mint. ) or & # 8222 vegan parsnip puree & # 8221 (ete na & # 8230 si de parsarnac, si vegan. you kidding me?!) will radically change their minds after the first sip!

I hope I've already made you want to, so I'll tell you how it's done, to convince yourself:

Ingredient:

From these quantities come two generous portions, even 3 more suitable.

For chickens you need:

  • 300 g chicken breast (I had 4 muscles)
  • 50 ml yogurt
  • a spoonful of Dijon mustard
  • 2 tablespoons olive oil
  • salt and freshly ground pepper.

For peas you need:

  • 300 g frozen fine peas (I recommend the extra fine peas from Delhaize's own range from Mega Image)
  • a tablespoon of olive oil
  • a handful of chopped fresh mint
  • half a lemon
  • salt and pepper.

For puree you need:

  • 5 pieces of medium-sized parsnips
  • 2 tablespoons olive oil
  • about 150 ml of vegetable milk (I used organic almond milk from Alpro, no added sugar)
  • salt and pepper.

Method of preparation:

Chicken breast I prepared it the night before, when I also made some skewers. Specifically, I mixed the yogurt with Dijon mustard and olive oil and marinated in it the chicken breast, preceded by salt and pepper. I left it for about 3 hours, but it can also be overnight. It can take up to half an hour, if you hurry, that is.

I put it on the oven grill and cooked it on the grill function, with ventilation, at 160 degrees for about 15 minutes. I also put a tray with some water underneath, so that it doesn't dry out too much or mess up in the oven.

Peas I put it in a pan with olive oil, a little water, 2-3 slices of lemon, salt and pepper. In maximum 10 minutes it is ready, this fine pea cooks very quickly. Try to stop the fire before it changes color, it is tastier and more appetizing if it stays that way, intense green. At the end I added chopped mint and the remaining lemon juice.

When it was ready, I put the chicken breast in the same pan, to heat it and to wrap it in fresh aroma.

While the peas were cooking, I also prepared parsnips, that is, I peeled it, cut it into rounds and put it to boil in salted water. When it softened I drained the water, I added 2 tablespoons of olive oil and I passed it with the blender, adding a little of the vegetable milk, until I reached the desired consistency. I seasoned with freshly ground pepper.

Then I took my beautiful and blue plates, put 2-3 tablespoons of puree in each, sliced ​​the chicken and arranged it nicely over the fish, then added the juicy and fragrant peas.

See how simple it is? But the taste & # 8230 woe, the taste! Try the recipe and we'll talk. :)


A light dinner - Marinated chicken with lemon and mint

The chicken breast acquires a fresh aroma once it is marinated in a mixture with lemon and mint. Prepare it overnight because you will have to leave the meat to marinate overnight. The Mediterranean aromas soaked in white wine will be worth the wait, however.

Cut the chicken breast into cubes and marinate in a mixture made of finely chopped garlic, lemon juice, a tablespoon of olive oil, mint, salt and pepper. Mix well and leave the meat in a covered dish in the refrigerator overnight.

Before dinner, heat 2 tablespoons of oil in a pan and cook the chicken pieces for 10-15 minutes until well browned. Take them out in a bowl and drain the fat from the pan.

Put the pan back on high heat and pour the wine. Bring to a boil until reduced by half, add the soup and juice from the marinade and simmer over low heat until reduced by half. Season with salt and pepper to taste.

Serve the chicken breast with sauce decorated with fried almonds and mint leaves.

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GURMANDINO.RO: Chicken with garnish of peas and prosciutto & # 038 glazed vegetables

One last tip: if you have a Kaufland in the area, you see that they have prosciutto heads at a very, very good price. Otherwise, you can replace it with a good quality bacon.

Ingredients (for 8 servings):
For baked chicken:
- chicken breast 2 pcs. large (1.5 kg)
- chicken legs 4 pcs. (900 g)
- butter 25 g !! at room temperature
- dried thyme 1/2 teaspoon
- garlic 2 large cloves (12 g)
- salt, ground pepper

For peas with salad and prosciutto:
- peas 500 g
- ham 400 g
- onion 2 pcs. large (200 g)
- 350 ml chicken soup
- Romanian salad 1 pc. (650 g)
- 3 tablespoons olive oil
- ground pepper

For vegetables with lemon and balsamic vinegar:
- pumpkin 3 pcs. medium (550 g)
- carrots 10 pcs. small (450 g)
- leek 2 pcs. (200 g)
- pick up 10 pcs.
- lemon peel
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- salt, ground pepper



Comments:

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