Grilled chicken breast

Name: Grilled chicken breast - Valentina M.
Ingredients: 1 chicken breast; chicken seasoning; plus a grill pan :)

Meat - Grilled chicken breast by Valentina M. - Recipia

Grilled chicken breast is the kind of dish I make when I want something quick and don't want to complicate things. Usually, I slice it thinly so it cooks easily, sprinkle some seasoning, and place it on a hot grill pan. The meat cooks quickly, and if you want something simple to serve alongside, some raw carrot cut into strips, a little yogurt, and some dill are enough. No complicated techniques or hard-to-find ingredients are needed. Quick Info Total time: about 20 minutes Preparation time: 5 minutes Cooking time: 10-15 minutes, depending on the thickness of the slices Servings: 2 Difficulty: easy Recipe type: main course, quick Ingredients 1 chicken breast Seasoning for chicken (packet, to taste) For serving (optional): Raw carrot, cut into strips Chopped dill Yogurt Preparation method 1. Slice the chicken breast as evenly as possible so it cooks uniformly. If you want, you can lightly pound them with your palm or a meat mallet, but it’s not necessary. 2. Sprinkle the chicken slices with the chosen seasoning. I usually use a pre-made mix straight from the packet, but you can use as much as you like. No need to marinate. 3. Heat the grill pan over medium-high heat. Wait for it to be well heated before adding the meat. 4. Place the chicken slices on the pan without overlapping them. Leave them for a few minutes on each side until they get grill marks and are fully cooked. Flip them once when you see that the bottom side is browned. 5. When they are done, remove them to a plate. 6. For serving, you can place thinly sliced carrot, some chopped dill, and plain yogurt alongside. Arrange them on the plate next to the chicken and you can eat immediately. Why I make this recipe often I like it because it’s quick to make, doesn’t dirty many dishes, and you don’t need complicated ingredients. The chicken breast always cooks the same, simple and clean, without hassle. When I don’t know what to cook or need something lighter, this recipe remains one of my go-tos. Tips and variations Tips 1. Slice the chicken breast as evenly as possible to avoid raw pieces in the middle. 2. If the pan isn’t hot enough, the chicken will stick and won’t get those grill marks. 3. Don’t flip the chicken often – one flip is enough. Substitutions 1. You can use any seasoning for chicken, even just salt and pepper if you don’t have anything else on hand. 2. If you don’t have yogurt, sour cream or a simple salad will work. 3. Raw carrot can be replaced with cucumber or another crunchy vegetable. Variations 1. Instead of chicken breast, you can also use boneless thighs, but the cooking time will be slightly longer. 2. If you prefer, you can use homemade seasonings – paprika, garlic powder, thyme, to taste. 3. For a slightly different flavor, drizzle the chicken slices with a little lemon juice after removing them from the pan. Serving ideas 1. The chicken pairs well with raw vegetables or green salad. 2. It can be placed in a sandwich with yogurt and vegetables. 3. It goes well alone with a yogurt sauce and fresh herbs. Frequently asked questions Can I use another type of meat? Yes, you can also use boneless chicken thighs, but the cooking time will be slightly longer. How do I know if the chicken is cooked enough? The meat should be white inside, without any pink traces. You can cut a slice to check. The time depends on the thickness of the slices, but for thin slices, 3-5 minutes on each side is enough. Can the chicken be cooked without a grill pan? Yes, you can use a regular pan, but you won’t get the same grill marks. What spices can I use instead of the store-bought packet? You can use salt, pepper, paprika, garlic powder, or any mix you like for chicken. Nutritional values Estimate for one serving (without sides): Calories: approximately 130-160 kcal Protein: 27-30 g Fat: 2-3 g Carbohydrates: 0 g If you add yogurt and carrot, a few more calories will be added (50-80 kcal extra, depending on the amounts). The values are approximate and vary depending on the spices used and the actual weight of the chicken breast. Storage and reheating Grilled chicken breast is best right after you make it. If there are leftovers, you can keep it in the fridge in a sealed container for up to 2 days. When reheating, it can dry out, so it’s good to cover it or add a little yogurt or sauce before heating it up. I don’t recommend long-term storage, as the texture won’t be as good.

Preparation

We slice the chicken breast, season it to taste (I used store-bought seasoning). We heat the grill pan, place the slices of meat, and fry them on both sides until they achieve the desired grilled appearance. I served it with strips of carrot, chopped dill, and yogurt. A delight! Enjoy your meal!

Category: Meat Author: Valentina M. Views: 950 Date: 25.09.2024

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Preparation

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