Traditional recipes

Chicken breast in vegetable pan

Chicken breast in vegetable pan

Preheat the oven to 190 ° C. In a saucepan, over medium heat, place the pumpkin, potatoes, coriander, thyme, chicken broth juice and crushed garlic cloves. Bring to the boil and simmer for a while. for 15 minutes on low heat.

Add the chicken breast, taking care to be covered with liquid. Cover the pan and bake for 15 minutes until the chicken is done. Remove the vegetables and chicken from the pan and keep warm. Boil the soup until reduced to half then add the bouquets of broccoli and green olives and let it boil for 5-10 minutes. Add the vegetables and the chicken put aside, season everything to taste and serve.


Chicken breast with caramelized vegetables in soy sauce

I matched this chicken breast with caramelized vegetables in soy sauce, with some gluten-free spaghetti, which, unfortunately, does not behave like the usual ones, break a bit during cooking, but anyway, they are tasty and healthy.

It can be paired with rice, with any garnish of potatoes, or it can be served simply, it is delicious anyway.

I really like caramelized vegetables, I also said, and in combination with chicken breast and soy sauce, a dish of the highest grade came out, as appreciated by those who enjoyed it.

We especially liked it and I highly recommend this recipe Chicken breast and mushrooms in cheese sauce, but not this one Mushroom stew with chicken breast it is not inferior.


Chicken breast in vegetable pan

ingredients
400 gr pumpkin, peeled and diced, 8 medium potatoes, peeled, 1 teaspoon coriander berries, 1 tablespoon chopped thyme, 1L 200ml chicken soup juice, 2 cloves garlic, crushed, 4 chicken breasts, without skin, 450 gr broccoli bouquets, 50 gr green olives

Difficulty: low | Time: 45 min


Chicken breast with cream and garlic

Put a little vegetable oil in a pan. Add the chicken and garlic cloves. Season with salt and pepper to taste. Cook over medium heat until chicken is browned.

Add 250 ml of liquid cream (as fat as possible), 50 ml of milk and 50 g of Parmesan cheese and mix.

Turn off the heat and add a dash of freshly chopped parsley.

In a saucepan, boil 500 ml of water and a pinch of salt and a cube of butter. When the water starts to boil, add the rain corn.

Stir over low heat until thickened or according to the instructions on the package.


  • 500g chicken breast
  • 200g smoked ribs
  • 4 tablespoons soy sauce
  • 2 cloves of garlic
  • 1 onion
  • 1 carrot
  • 2 small pumpkins
  • 100g bean sprouts(or soy)
  • 240g red beans (boiled)
  • 3-4 tablespoons olive oil
  • freshly ground pepper
  • The chicken breast is cut into strips and marinated 30 minutes before in the soy sauce. ) put the olive oil, let it heat up and brown the chicken strips. When they are ready, take them out and continue with the onion and garlic (leave them for 2-3 minutes), add the zucchini, carrot and smoked ribs. Cover and let it cook. small 10 min to soften the vegetables. Fill with the bean sprouts and beans, leave for a few more minutes and finally add the breast strips. Mix lightly, salt if necessary and pepper.

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