John Myers
Chilean Chicken Breast >>
The perfect chilean chicken breast >> recipe with a picture and simple step-by-step instructions.
For the salad
- 2 small Cloves of garlic or a large one
- 2 tsp Chili powder
- 2 tsp Turmeric
- 1 tsp Lemon juice
- 1 tbsp Olive oil
- Salt
- 3 Chicken breast fillet
- 1 Red peppers
- 150 g Cucumber or zucchini
- 1 Onion red
- Salt and pepper
- 1 tbsp Red wine vinegar
- 2 tbsp Extra virgin olive oil
- 1 handful Arugula
- 1 Can Canned kidney beans
- Wash the chicken and pat dry. If available, remove the inner fillets and use them elsewhere. Peel and roughly chop the onion and garlic. Finely puree with the chilli, turmeric and lemon juice with the hand blender. Withhold oil. Salt the fillets and brush with the paste. Cover and marinate until the salad is prepared.
- Rinse the beans in a colander and drain well. Dice paprika and onion. Halve the cucumber and remove the seeds. Also roll the dice. Put the ingredients in a bowl. Prepare a vinaigrette from vinegar, salt, pepper and olive oil and fold it into the salad. Let the salad steep while the meat is being prepared.
- 3rd tube with circulating air 200 ° C or large area grill 275 ° C or use the outdoor grill in summer. Place the meat with the marinade on a tray or on the grill and cook all round. A core temperature of 85 ° C should be reached so that the meat is really through.
- Arrange the salad with the rocket on plates. Cut the meat into slices and serve on the salad.
Facebook Comments